What type of knife is most suitable for filleting fish?

A fillet knife is specifically designed for the task of filleting fish. This knife features a long, flexible blade that allows for precision and control while making clean cuts along the bones and skin of the fish. The flexibility of the blade enables a chef to maneuver around the delicate structure of the fish with ease, ensuring that maximum meat is obtained from the fillets while minimizing waste.

In contrast, a chef's knife is a multipurpose tool used primarily for chopping, slicing, and dicing a variety of foods, but it lacks the specific design necessary for filleting. A paring knife is smaller and suited for intricate tasks, such as peeling or trimming, and is not effective for filleting fish due to its short, rigid blade. A serrated knife is primarily used for cutting through foods with hard exteriors and soft interiors, like bread, and does not provide the smooth, clean cuts required for filleting fish. Thus, the fillet knife stands out as the optimal choice for this particular kitchen task.