A boning knife and a fillet knife are both essential tools in the kitchen, but they serve different purposes. A boning knife is designed to remove bones from meat or poultry while a fillet knife is used to cut thin slices of meat, poultry or fish. The blade on a boning knife is usually thicker than that of a fillet knife because it needs more strength and flexibility to navigate around tough bones without damaging the surrounding flesh. Boning knives come with blades that range from 4”-6” long and have curved edges which allow them to easily maneuver in between joints and muscle fibers so as not to damage the meat. On the other hand, a fillet knife typically has an extra flexible blade ranging from 6 - 9, making it perfect for slicing through delicate proteins like fish filets or thinly sliced steaks. These types of blades also feature pointed tips for precision work when cutting -- ideal for intricate tasks like creating sushi rolls or searing steak tartare!