I will start by saying I have a lot of fillet knives. I am not really happy with any of them. They get the job done but not great job. I am really looking at the Artiflex Sujihiki. Can anyone tell me if would be okay to cut through the ribs on a Pike or Walleye? Right now I use an 8.5" KOA Coho for this job. Then I use my Tojiro Petty to take the ribs off. This system works okay, but not what want. I want a thin blade with some flex, But not lots. I have tried a Shun boning knife and chef knives, way to stiff. I don't like thin narrow fillet knives because they have to much flex. Also they have to be sharpened way too much because the steel is crap.
Anyway if you have any good suggestions or some insight on the Sujihiki I would appreciate it. Would be nice if it wasn't so long, but that's probably why it flex's. Or any other suggestions