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Boning & Fillet Knives
Boning and filleting call for a narrow blade that follows bone and skin instead of cutting straight through them: stiff for separating a joint, flexible for lifting a fillet off its ribs. Güde drop-forges each one from a single bar of chrome-vanadium-molybdenum steel, ice-hardens it, and grinds the long taper by hand in Solingen, where more than 40 separate manual operations go into a finished knife.
Twelve knives, from 5 to 8 inches: stiff boning knives at 5 and 6 inches, flexible boning knives at 5 inches, and flexible fillet knives at 7 and 8 inches. Handles cover Alpha in black Hostaform, Alpha Olive, Alpha Pear and barrel oak, with Delta in African blackwood and one high-carbon Franz Güde filleting knife in plum wood.