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These specialty knives are the perfect tools when preparing bone-in meat or filleting fish. The long, narrow blade of a rigid boning knife makes it easy to separate meat from bone, remove silverskin from a roast, or fillet fish. With just enough flex to make deboning and skinning simple, the Shun Classic Flexible Fillet makes it even easier to fillet fish. The Shun Asian Multi-Prep knife, also known as a honesuki, is ideal for breaking down poultry and much more.
