Filet knives have one main use with several different features that specialize each series for a specific use: turning whole or large pieces of protein into smaller or thinner pieces. The Hunter/Butcher is perfect for taking down a whole side of beef, removing a pork shoulder, or carving a roast pre or post cooking, but can be used as a filet knife as well. The Ceviche knife is essentially the same as the Hunter/Butcher without the handle guard. This allows the knife to travel further along or into protein all the way to the wooden handle. Firm Filet knives are ideal for more specific or intricate cuts on beef or pork, or large/open water fish. Flex Filets are perfect for more intricate fish cuts or smaller fish or poultry. It is the knife you need on a fishing boat.