Answer :
The name of the blade that is flexible enough to easily cut meat poultry and fish off of the bone is the Boning knife.
A boning knife has a long thin flexible blade with a sharp tip to pierce meat more easily and safely. The blade is designed to cut through ligaments and connective tissue and remove raw meat from the bone. A boning knife needs to be very sharp, and the harder the blade, the longer it will stay sharp.
The fillet knife is designed to be more flexible. Leave a little extra slack on the blade so you can easily cut through the fish and separate it from the skin. This flexibility allows for the more precise cuts needed for more delicate meats. Boning knives are now stiffer. Butcher knife. Butcher knives have a long, curved blade with sharp edge that makes cutting meat clean and easy with a saw. Featuring a Glanton or straight edge.
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