Favorite fillet knife?

Got a gift certificate and need a great fillet knife. Recommendations?

the way i see it is, the best filet knife is the one that has the best balance in your hand, you have to think about it this way, how much and how often are you going to be fileting fish, are these fish all the same size and species or are you going to be fileting mostly rock fish or salmonids or pelagics, every species needs a certain touch, but it all comes down to feel in the hand, if the knife doesnt feel well then you will not slice, butcher as well, and are you going to be doing more than 1-5 fish a day or 1-5 fish a month, i do a lot of animal break down and i have my favorites for every animal i do, and as long as the knife is comfortable in your hand it becomes your hand, some are for pushing some are for drawing, some do both, all depends on your style and experience, when it comes down to material the knife is made of thats a whole different subject. carbon vs stainless, carbon is a corrosion prone material and doesnt keep an edge as long but is alot easier to maintain and sharpen than stainless, but it gets a great patina the older it gets, i have carbon knives i have had for almost 30 years, stainless knives dont take any maintaince to be pretty but it is harder to maintain the edge and when it goes you need to take away more metal to regain the edge to factory sharp, and my oldest stainless knife is 20 years old and it started as a 10in chef and is now a 8in almost boning knife on the shape, but for an all around  brand for recreational fish breaker i would go with a dexter russel, hope this helps, cameron

+1 on the dexter. I also have a smaller spoon/knife for when I just scale and gut fish (its a cheap one from west marine). The blade is stiffer and the spoon is kinda nice so you don't have to scrape the gut cavity with your fingers. Also get a inexpensive steel. I keep it with my kit. EVERY time I go to a crowded fish station everyone asks...you mind I use that for a second. I am sure can get a used on at goodwill or a cheap new one a home store.

Forschner

Victorinox in a 7" blade w/poly handle

Forschner

X2

Awsome, Cameron. Thanks! I'd never heard of Dexter Russel. I'll check 'em out! I'm with you re: carbon v. stainless. I keep a stainless in my fishing box for quick water side cleaning. The carbon stays in the kitchen where I can treat it right.

the way i see it is, the best filet knife is the one that has the best balance in your hand, you have to think about it this way, how much and how often are you going to be fileting fish, are these fish all the same size and species or are you going to be fileting mostly rock fish or salmonids or pelagics, every species needs a certain touch, but it all comes down to feel in the hand, if the knife doesnt feel well then you will not slice, butcher as well, and are you going to be doing more than 1-5 fish a day or 1-5 fish a month, i do a lot of animal break down and i have my favorites for every animal i do, and as long as the knife is comfortable in your hand it becomes your hand, some are for pushing some are for drawing, some do both, all depends on your style and experience, when it comes down to material the knife is made of thats a whole different subject. carbon vs stainless, carbon is a corrosion prone material and doesnt keep an edge as long but is alot easier to maintain and sharpen than stainless, but it gets a great patina the older it gets, i have carbon knives i have had for almost 30 years, stainless knives dont take any maintaince to be pretty but it is harder to maintain the edge and when it goes you need to take away more metal to regain the edge to factory sharp, and my oldest stainless knife is 20 years old and it started as a 10in chef and is now a 8in almost boning knife on the shape, but for an all around  brand for recreational fish breaker i would go with a dexter russel, hope this helps, cameron

Thanks guys! Awesome information.

Man I loved that Fisherman's answer till I lost it last yr @ Doran Crab Opener....   Kayakjack did u happen to end up with it...???  I remember letting someone use it to cut something up at the cookoff...those were some good eats!!!

x3 Forschner.  That"s what all the deck hands used in So Cal to fillet tuna and yellowtail.  They knew what works and still do.

+1 on the dexter

+2, has a very good grip/no slip handle, and very very very sharp!!!!

An old Russell 2333-9 that my wifes dad got from his wifes dad before he died the thing looks like shit but it is like a razor blade

Dexter + Spyderco Sharpmaker

 

  Back many years ago, when I strtd fishing on my own (Without my dad) I found I needed a fillet knife, and having little money the time, I found a cheap($$wise) in a Kmart.  It had a plastic steath, with a built in tiny sharpener (2 small cermic rods in the seath tip)
  The blade was only 7" long.  I used that darn blade for 12yrs! As cheap as it was, to my surprize, it held it's edge, was plenty flexable, and it butchered everything I put to it. I'd probably still have it had it not been for hte blade finally snapping in half Can't recall the circumstances as to how or why the blade got broken now, (Maybe I found the blade had been used for chopping wood, little brother thing?)
  Can't recall it's brand name now ( whatever kmart stocked at the time) Rapela maybe?
I have a nice big fillet knife now, but since I haven't done any fishing lately, I can't say the brand at the moment.
 

I have Henckles that came with a set, which is good for tougher stuff, but the blade lacks flexability, A cheap Rapala I use on the yak, and a cheap Tremonte or some odd name that takes an edge very easily.  All have Stainless blades.