Narrow Fillet knives are designed to be thin and flexible giving you great control and precision. Often used with fish, these knives are capable of lying between the skin and top layer of meat to provide a nice clean cut. Their blades have engineered flex points that spring back to its shape. They will glide right through the meat and hold a very sharp edge, hardly needing to be re-sharpened. When the knives need to be re-sharpened they will sharpen to the same sharpness as they were before thanks to the Dexsteel they were created with. Fillet and boning knives have similar uses except that a fillet knife is much longer and thinner allowing for easier work when dealing with fine and thin cuts. The Basics blades are made of stain-free, high-carbon steel with a superior blade shape, as well as superior edge retention. These handles are constructed with a nonslip polypropylene handle for your safety. Each knife is made with a hollow point edge allowing for easy maintenance and rapid re-sharpening. Dimension: 18 cm.