The curved end of the fillet knife blade and its severe taper makes it possible to perform intricate cuts. The curve can even be used as a unit of measure, as it begins at the last third of the blade. For example, when filleting a panfish, making an initial cut along the backbone is recommended, and the tapered end is the best part of the knife to make this shallow cut. The upward taper is helpful in the decorative cutting of vegetables and fruit, letting the user make precise, curved slices.