Another vote for Victronix/Forshner. Get the plastic handle, not the wood--its less slippery, easier to clean, and cheaper to boot. I like the largest scmitar style for fish like yellowtail, tuna, wsb.
My mother in law gave me a forschner and I am really happy with it. I have the wood handle one, so is a bit slippery but no biggie. I usually get the fish slabbed on the boat and I filet the fish according to what my family members want.
I've got the wood handled big 12" Dexter and Russell for wackin' heads, NOT cheap, and the shorter curved 7" Forshner for filleting. It's the best. It's a little slippery as guys here say. But, being a wrapper, I not only wrap all my tools and rods,, I wrap my knives too. My Forschner impressed guys so much when I loaned it to a deckhand, that someone stole it just after the boat docked!! rats!! i still have many other older knives including an old 7.5 Inch Rapala, believe it or not , the best cheap knife for filleting, I have used in 50 years...I have a Brazilian boning knife 6' white handle, it was only $9.00, can't remember where I bought it. I wrapped it also, because it would get slippery with blood/slime..it's in this pic with some of my wrapped tools, for demo purposes. I highly recommend wrapping your knives, save some bad slips and cuts from happening. Can't wrap 'em? I can do it for ya.. PM me or email at [email protected].
not really , a good forshner is hard to beat
that is why most Deck hands use them
and i have 6 of them, and I only have one Bubba blade'
and only use it to cut frozen fish
it is too stiff For fileting .and I have the flex one
Thanks for the all the input fellas. I ended up getting a Victorinox 8" fillet knife 40711. I was really gunning for the bubba blade but your input was so dead on. Price and the quality of the Victorinox is bad ass!
My two cents: TWO knives, always. One with a serrated blade for going through bone, then a non slippery handled, easy to clean razor sharp knife for fillet. TWO very different functions. And get any one of several "touch up" sharpeners you can bring with you. You may notice butchers hang a "steel" on their belt--that is NOT a sharpening stone, it is used when they hit a bone and "turn" the blade--they stroke a few times and straighten out the metal. Remember one more thing: some metal is stronger, but harder to sharpen, while softer metal sharpens quick and easy, but does not hold an edge very well. A true fillet knife is made of good steel, but it has an extreme angle--sharp as a razor, but even if great steel, it will dull much easier than any kind of serrated knife. So leave that one for final fillet work--use the beefy or serrated to take off the rough fillet.
i use 2 dexters. one a standard filet 9" boning knife and a dexter serrated scallop knife.... both are about $20 each. This is what the pros use including most seafood restaurants. Get the white handle over the wood. I have one of each handle and the white is easier to clean.