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Victorinox/forschner are excellent, the cryo treatment makes them excellent for holding an edge. Definitely the best bet for a budget, especially if you get the set.
I would recommend the 8" chef knife for filleting if you want to practice the Japanese filleting techniques. Works well, but a deba is better, just much pricier.
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Originally Posted by Matt
To those that share thank you, to those that don't fine by me, to those that whine about people not posting but have no fish reports of their own to share..............GO FISH!!!!!!
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