I have a 12 inch Forschner Cimiter and for fish >8 pounds, there is no better knife IMO. The granton edge reduces suction from the flesh to the blade, and the weight and sharpness allow you to break right through rib bones and maintain a straight, even fillet cut. I prefer to use a smaller fillet knife for smaller fish because the blade is overkill on a small or skinny fillet like a hatchery steelie.... a shorter smaller blade simply suits the job better on the little ones IMO.

You should have seen the locals in Nicaragua go nuts over that knife when I sheared off Snook fillets like butter. Great tool!