Fillet knife rec

I use the Forschner/Victorinox in 8 and 10 inch. 
Dexter are good, just my preferred blade.

http://www.amazon.com/gp/aw/d/B0019WSLHC/ref=mp_s_a_1_9?qid=1428970732&sr=8-9&pi=AC_SX110_SY165_QL70&keywords=forschner+boning+knives

+1 I use all Forshner knives. I use the Spyderco knife sharpener.

I use the Forschner/Victorinox in 8 and 10 inch. 
Dexter are good, just my preferred blade.

http://www.amazon.com/gp/aw/d/B0019WSLHC/ref=mp_s_a_1_9?qid=1428970732&sr=8-9&pi=AC_SX110_SY165_QL70&keywords=forschner+boning+knives

+1 I use all Forshner knives. I use the Spyderco knife sharpener.

This shank look good.  Any comment that it TOO large or not sufficient flex for small mid rockfish?

I use the Forschner/Victorinox in 8 and 10 inch. 
Dexter are good, just my preferred blade.

http://www.amazon.com/gp/aw/d/B0019WSLHC/ref=mp_s_a_1_9?qid=1428970732&sr=8-9&pi=AC_SX110_SY165_QL70&keywords=forschner+boning+knives

+1 I use all Forshner knives. I use the Spyderco knife sharpener.

This shank look good.  Any comment that it TOO large or not sufficient flex for small mid rockfish?

Which knife?  Cimeter?  Yes, too large for rockfish.

Forschner 8" breaking ... pretty good all around size.  I have a 7" and 9" Dexter filet knives that have seen zero use since I switched to the Forschner 8" breaking years ago.

-Allen

I use these 5 to break down any fish from crappie to 100 lb tuna.
Forschner 6" Fillet
Forschner 8" fillet
Forschner 8" breaking
Forshner 10" hollow ground cimeter
Chinese stainless steel cleaver

If I could have only 1 knife it would be the 8" breaking. The best all around for breaking down a fish fast. The blade of choice for a lot of S.D. deckhands and a lot of NCKA OG's. The cimeter is great for big pelagics and general kitchen slicing. Really great for slicing meat real thin. I use the 2 fillet knives for smaller freshwater fish. The 6" fillet is very flexible and great for detail work like rib cage dissection and removing the skin. The cleaver is great for removing collars, splitting heads and cutting the skeleton into pieces.  I like the blade tamer sheaths for travel. The Syderco knife sharpener is slow and can break but produces a nice edge, is easy on the blade, pretty easy to use and easy to use in the field.

Blade tamer sheaths +1 for all my good knives.

Field and stream April 2015 pg 36 had a article on knife selection for filleting
Short version
Fish Length          Blade Length
5 to 10 inch                 6 inch
10-15 inch                    71/2 inch
15-25 inch                    9 inch
25-40 inch                    10 1/2 inch
40 in plus                      12 in

I use the Bubba knifes and like them

does the Forschner 8" breaking have enough flex for getting the skin off a fillet?

does the Forschner 8" breaking have enough flex for getting the skin off a fillet?

yes

For filleting standard rockies, cabs, lings I use a 7" Wusthof fillet knife. It's my favorite all around fillet knife.

Field and stream April 2015 pg 36 had a article on knife selection for filleting
Short version
Fish Length          Blade Length
5 to 10 inch                 6 inch
10-15 inch                    71/2 inch
15-25 inch                    9 inch
25-40 inch                    10 1/2 inch
40 in plus                      12 in

I use the Bubba knifes and like them

I have a 12" cimeter also but for me the 10" blade is easier to control.

 

  Back I the late 70's I bought a knife I think it was a Rapala fillet knife it had a 6" blade,  hard plastic sheath, with tiny ceramic rods in the bottom of the sheath, overall the thing was maybe 9" long. (Got it at a Kmart of all places) Wasn't expensive, maybe under $10 then?  anyhow I used that knife on many trout and when I started fishing with Step dad off his bayliner out of Santa Cruz, that knife processed a lot of rock cod!   Was camping somewhere, (Late 80's now) someone borrowed  it and when I got it back, the tip was bent over at 45* and looked like it tried to fillet a rock!  The edge was not, well could not be called an edge any longer   I really liked that little knife! I could not find that particular knife again.  I replaced it with another rapala. 
  My buddy Tim gave me another Rapala this one's blade is about 11" and it came with separate ceramic sharpener.

Field and stream April 2015 pg 36 had a article on knife selection for filleting
Short version
Fish Length          Blade Length
5 to 10 inch                 6 inch
10-15 inch                    71/2 inch
15-25 inch                    9 inch
25-40 inch                    10 1/2 inch
40 in plus                      12 in

I use the Bubba knifes and like them

I have a 12" cimeter also but for me the 10" blade is easier to control.

Yeah, the 12 incher can be work.  I find it best to just commit and take the big long sweeping cuts it was made for.  The moment you start trying to finesse it, it just gets heavy and awkward.

-Allen

I've been using this knife for 2-3 years. I need to maintain it, but it is still as sharp as ever.
It's my go to knife for all my fish. Slices thru halibut, salmon, RF, and Lings like butter. Great knife.

http://www.amazon.com/gp/product/B001BQWK7S/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1