Filet Knife Recommendation

[mete]

Elastic coefficient defines flexibility, the elastic range where the blade returns to the original position after bending.
The point at which the blade is BEYOND the elastic range is determined by composition and HT.
This is all commonly misunderstood.

 

[Ebbtide]

In my experience, you can fillet the meat off the fish with just about any knife.
A fillet knife, while not necessary, certainly makes the job quicker.
Where a flexible blade really shines is when you cut the skin off of the fillet.
The flexibility allows the blade to lay flat on the cutting surface so you only cut off the skin. Not thru it or into the meat.
Of course YMMV, Yadda Yadda