[Starfish]

I'm about halfway inbetween. The knife has to have enough flexibility to follow the curvature of the rib bones-- and I DO fillet mine and am quite good at it-- but most fillet knives are too flexible for my liking. I like a boning knife better for salmon and steelhead because it has the right backbone but is still slightly flexible. I do have one true "filet knife" that is just perfect, but I have no idea what brand it is.