Periwinkle

That fish was cut with a 6" Normark knife. I think that is the same company that puts out my favorite Rapala knife with the blonde wooden handle. Here's my take on fillet knives:

1) I don't think the make matters much. Important thing is it sharpened to the point of being able to cut thru skin/scales, especially on river fish that have hardened off (scales firmly set). Fish flesh pretty much cuts like butter once you penetrate the skin.

2) A good knife should have a fair amount of flex to maintain good contact across bony countours.

3) Bigger is NOT better for this technique. A 9 or 12 inch blade is advocated by a lot of folks who cut big fish, but these guys ususally go for the "heroic-all-in-one-intact-fillet-per-side" method with the knife sliding firmly along the full length backbone.

Their knife has to cut thru all the ribs ( very hard on edge-life) and the blade needs to be long enough to simultaneously cut the skin along the entire length of the dorsal ridge (top of back). As their knife starts to dull, you'll see them start to "saw" at the fish.... BAD BAD BAD!

4) Every time the knife touches the fish should be a bold sweeping motion. DO NOT SAW!. Every stroke should be in the same direction (NOT back and forth) until the piece comes off the fish.

5) Keep a good steel handy and take a few strokes on it just before making your original skin cuts on each side of the fish.