Blade Flexibility:
Boning Knife: Typically, more rigid allowing it to handle denser cuts of meat. The strength of the blade is ideal for removing bones from tougher proteins.
Fillet Knife: Known for its flexibility, the fillet knife bends easily to navigate the delicate curves of fish bones, making it perfect for precise cuts.
Blade Shape:
Boning Knife: Usually features a curved, pointed tip designed to pierce and maneuver around bones in larger cuts of meat.
Fillet Knife: Slim and long, the blade of a fillet knife is designed for gliding smoothly under the skin and along the bones of fish.
Blade Length:
Boning Knife: These knives are often shorter, typically ranging from 6 to 8 inches, providing control and leverage for working with heavier meats.
Fillet Knife: Fillet knives are generally longer, around 8 to 10 inches, allowing for easier maneuvering when filleting fish.