I likely have close to 20 fillet knives I've purchased or been gifted over the years. The ones I bring on trips and keep in the boat are Rapala original (pre-china) or the Finish new Rapala knives.
I have (and carry) the 3 sizes to do different things for different sized fish - the little one is great for filleting perch and cleaning up fillets.
With period touch ups on the stone, they stay razor sharp, are really easy to sharpen back to a razor edge and I won't cry if I loose, damage or drop one overboard.
You can spend more money, but in my opinion, for a fillet knife, it's simply not required. There isn't a thing a higher priced blade can do that a Rapala can't do just as well.
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