Collection: IVO 55000 Blue (HACCP)

A boning knife has a stiff, narrow blade for cutting around joints, ribs and bone in meat. A filleting knife is longer and more flexible, so it follows the bone line of a fish and lifts a clean fillet.

Blue handles belong to a colour-coded knife system that assigns one colour to one food group, limiting cross-contamination. Each kitchen sets and records which food group blue covers in its own HACCP food safety plan.

Fourteen knives are listed in the IVO 55000 blue range: six paring knives, four cooks knives, two boning knives and two filleting knives. All carry blue handles as part of the 55000 professional series.

Keeping a separate set for fish prevents flavour and allergen transfer to other foods, and keeps a flexible filleting blade out of general board work where it would be damaged. Colour-coded handles make the separation visible.

A more flexible blade hugs the bone and skin of a smaller, softer fish, giving less waste. A firmer blade gives more control on large or dense fish. Match blade flex to the species a kitchen handles most.