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My wood handled Rapala is a very good knife. Especially on smaller fish.But most of the time I use my Dexter Russells just like you will find at every commercial fish cannery here in Alaska.They hold an edge extremely well and are a pleasure to work with.We do more fish here in AK in one year than the average person in the L48 does in 2 or 3 and the fish are bigger here on average.Try the Dexter Russell.
The best part about the Dexter Russel is the price... $5.77 and better steel than most knives 5x the price.https://www.katom.com/135-31608.html
Another vote for the wood handle RapalaThat being said.. lost mine and now I'm using the $3 knife from Walmart
Dexter Russel user here as well. I clean a lot of fish and use the cheapest models they make. Dexter basics 7" and 8" fillet knives. The high carbon steel holds an edge for a long time and you just need to make sure it's washed and dried after using it. The looks are terrible and the ergonomics average at best but the steel is fantastic, and that's what really counts to me.I also have a bunch of the rapalas in different models and they're decent but need to be sharpened way more often than the Dexter's.The best part about the Dexter Russel is the price... $5.77 and better steel than most knives 5x the price.https://www.katom.com/135-31608.html
My personal favorite / go to knife is the Forschner Victorinox.It's still as sharp today as it was the day I bought it 25 years ago. This knife has not only filleted all my fish but also used for countless deer for skinning, boning, and slicing. I use it for cutting all of my meats and fish.I bought it at a butcher shop for $20.00 and they told me if this knife EVER gets dull to bring it back and they'll resharpen for as long as I own it. At the time I thought I was crazy for paying that much for a lousy knife!It's NEVER needed to go back for sharpening ... Lobes