Lot's of great knives out there, and I've come full circle here and use the "original Lauri Rapala birch" knives - one short at 5" and the other is a standard 7"-9" that were made in Finland.
Easy to sharpen and keep sharp and just the right hardness/softness for field work with great spine AND flexibility.
Victorinox hands down... Running a charter boat I’m cleaning fish daily. I have tried a lot of different knives, and while Kershaw, Katz, Bubba Blaze are all decent I’ve always came back to Victorinox. They hold a great edge, resist rust better than most in saltwater environment, and are extremely reasonably priced... Halford’s has a great selection of style and stiffness in Edmonton...
I had super knife that was custom made for me, I just didn't know it came with legs until it disappeared. Now I use a 4" folding knife which I keep in my pocket for making the back cuts thru ribs and hard bones. It also is handy in the boat for other issues. I think it's a Buck knife.
My delicate knife for actual skin/rib removal is a Rapala that a client gifted me. Not sure the model but it has a black flexible blade. Carbon fiber of some sort?
It really works well and one or two strokes down a ceramic stick keep it incredibly sharp.
I may be an outlier... but trust me when I say the Japanese have perfected filleting. I use a Japanese knife called a “Deba” and it’s the best damn thing for filleting. It’s sharp to get through the meat, but a steep bevel for getting through the ribs and spine. I liked western knives until I bought a cheaper Japanese knife, and now it’s all I use. Even if you don’t buy one, I urge you to just check it out.
I have Kershaw 3 blade set. The blades detach from the handle. 2 different length fillet blades and a serrated utility blade. Not cheap but I have had it for 30 years.
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