My Gran dad was a butcher and here is what he told me and I've fallowed his advise it's true! Buy a good high quality carbon steel knife, If your worried about rust wipe with cooking oil after cleaning, store your fillet knife in the case or wrap in flannel. Carbon steel will hold an edge better than any high tech knife. Keep a steel handy and use it while cutting, the edge will hold up for a long time. sharpen when needed with a 15-20* bevel. I have a Rada knife it's 15 yrs old and been sharpened 5-6 times works great it replaced pops knife(blade is now only 3" long) all carbon steel. only advise take it or leave it
Dave
"Rivers and the inhabitants of the watery elements are made for wise men to contemplate and for fools to pass by without consideration"
"Izaac Walton"
Member of NBOF
Life Member FFF
Member Ohio Council FFF