I finished up a couple more boning/fillet knives yesterday. The disclaimer here is that I purchased the blades and just installed the handles. They looked like they would work well for boning even though they were not sold as such. The top one has a seven inch blade and is very flexible. It definitely has too much of a sweep to the blade to be useful as a field knife, but I thought that it would be worth a try for boning/butchering. The bottom one is actually sold as a steak knife but I thought that it would work well for boning. It's blade is five inches long by 1/16" thick. It is pretty stout and not as flexible as one would think. For the price it was worth a try.