I send my best hopes you are safe and well during this terrible time.
I've a need for a better fish fillet knife. I've a host of old knives for boning and filleting ranging from semi-flexible to rigid, among them older Chicago Cutlery and restaurant-chewed up Sysco blue handles.
I know they are fantastic, but at this time anyway not looking for a Deba style. Of the flexible-bladed knives, I do like the wider knife, less the narrower style.
Thanks for any thoughts.