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I have a Schrade(spelling) Uncle Henry don't know how much it cost I have had it for 25+ years. I can say that at the time it was probably in the $ 20.00 range. Couldn't have afforded more back then. Nice sturdy blade with a flexible tip. As long as I don't cut through the rib bones it will keep an edge through a limit of pan fish. The guy asked what others use, well that is what I use.Keep it safe! JDL
The best fillet knife is one that is sharp. Learn how to sharpen knives properly, and you'll be set for life.
I have two of those, very good knives.. I have the steelhead and walleye sizes..They can still be bought on eBay, make sure it's an older USA made one...http://m.ebay.com/itm/Schrade-USA-mint-box-Uncle-Henry-Walleye-168UH-full-tang-fixed-blade-knife-/201739644346?hash=item2ef89eadba%3Ag%3ArY8AAOSwnHZYRXei&_trkparms=pageci%253A77a6dd2c-df54-11e6-b381-74dbd1806454%257Cparentrq%253Abdb4bd471590a60cb72fe216ffd2191d%257Ciid%253A1<°)))>{
Main things to look for in a "good" knife IMO...Blade- High carbon stainless, or better..Full tang-Knife blade runs the entire length..Not made in China...Those leech lake knives look like heirlooms for sure, I don't know if I'd want the sharp top side, you guys like that feature?Never put any knife you like in a dishwasher!, rinse and dry.. I keep mine rinsed off as I clean..<°)))>{
My Dexter Russel knives fillet like a dream and hold an edge extremely well.I've done everything from 14" trout to 100#+ Halibut with them.The Finnish made Rapalas are pretty good too. But I wont use anything but my Dexter Russels anymore.I keep a few handy and razor sharp. Then if doing a large batch of fish if it gets the least bit dull I switch knives. Then later when their clean and I have time I sharpen several at once.I once did 18 Halibut from 15#-50# without sharpening mine and it was still good to go.With Salmon they tend to dull a bit quicker so if I have 30+ salmon to do I'll keep a few knives handy so as not to have to stop and sharpen.