Victorinox Fillet Knives? Who's got 'em? Who likes 'em?

[Guyon]

I have a lot of fillet (or filet, either spelling is correct) knives--mainly because I fish a lot. So far, I own and use:

Spyderco Catcherman (4 1/2" blade)
Rapala/Martini (6" blade, wooden handle)
Rapala/Martini (7" blade, rubber handle)
Schrade 167UH (7" blade)
Gerber Gator (7" blade)
Dexter Russell (8" blade)

My favorite so far is the big Dexter Russell in the high carbon steel. Great cutter that keeps cutting.

In about a week, TWRA will be stocking farm-raised trout in couple of spots near me, and I'll be filleting out some of them to eat. Got me to thinking generally about my fillet knives (I need to sharpen mine) and specifically about the Victorinox line, which I've always meant to try but never got around to buying. Am thinking about getting an 8" knife/sheath combo from this outfit: http://www.bladetamer.com/index.html

So who can tell me something about the Victorinox fillet knives? Anything good/bad to report?

 

[Guyon]

Dang. No fishermen here with a Victorinox fillet knife?

They all must be out hunting deer this time of year.

 

[Steeltoe]

If you mean the Vic kitchen line. I have a fillet knife with wood handle. Its great. Sharp, flexible one of my favourites in the kitchen. Easy to sharpen. All you can ask for.

 

[Andrew Taylor]

From the perspective of a chef, there is nothing wrong with Victorinox knives. Well made like everything Swiss

I contributed to a post on filletting knives here;

http://www.bladeforums.com/forums/showthread.php?t=373598&highlight=filletting

 

[Way-O]

I have used Victorinox knives while working at a kitchen, and at home as well. They are good value.
and also (post #11)

 

[Guyon]

Hey, nice link on the Knives of Alaska fillet knives. Very nice.

 

[jackknife]

All my kitchen knives are Victorinox, and I do most of the food prep in the home. Having said that, in the kitchen drawer are two Rapala fillet knives. The plain birch wood handle ones with the leather sheath. I love them for filleting a turkey breast, boning chickens, and also for fishing. I love a thin pointy fillet knife, and I use the Martini Rapalas, even though my kitchen knives are Vic's.