Me and a buddy are looking for a decent fish fillet knife for Salmon.
The blade should be around 12" or so (for bigger Salmon or Hali)
Also needs to be "flexible" and have decent steel to stay sharp.
The Rapala and Berkley knives just don't cut it, imo.
They might be long enough, but are fairly thick and fairly rigid.
And yes, not the greatest steal to stay sharp very long.
Just wondering what the Pro's use.
Did look at say Wusthoff (i have some of their knives already for around he kitchen).
Definitely different with the rounded front, and definitely "pricy".