I think the three most recommended fillet knives are the Forschner, Dexter Russell and the Kershaw in that order. There are other cheaper knives that will work such as the Gerber and Rapala, but you have to keep them sharp and make sure the blade is long enough to cut through the size fish you are cleaning. I like the Forschner because it has the right flex, not too stiff, not to flexible.



Reply With Quote