I'm going on my annual offshore fishing trip in NC. If the past is a window to the future, i'm going to have a lot of medium to large fish to fillet. Last year we brought in about 30 grouper (20 to 35 pounds), amber jecks, large red-snapper and some some Dolphin (Mahi Mahi) too. I've been butchering fish my whole life and know fish anatomy pretty well. In the past i've used a variety of tools from flexible-american style fillet knifes to long salmon knives to chef knives.
All have pro/cons. so this year, I'm considering adding a Deba. I was looking for a 180 to 210 in White #2. CKTG has a 180 Torojo in white for about $99 that i'm considering. Open to suggestions.
Those that are butchering whole fish, what are you using? I have lots of knives and most Japanese but have yet to own a Deba. I was just thinking about using my 210 Chef Choice Trizor knife. Its made a a very nice stainless and holds an edge for a long time. What are you guys using.