I'm looking to make a fillet knife for my dad. He fishes a lot and catches fish in the 1-8 pound range, generally cleans them cutting the ribs off the spine then takes the skin off the filet and removes the ribs. So he cuts through quite a bit of bone in the process although the bone is small. No saltwater exposure. He has a variety of sporting goods store junk fillet knives. I am weighing edge retention capability and toughness very highly. I certainly don't want something chippy. Corosion resistance certainly matters but due to the compromised edge retention to toughness balance of stainless steels I'm thinking of using somewhat corrosion resistant but not truly stainless steels. The top of my list right now is CPM3V. Thoughts? It's extreme toughness, very good edge retention and moderate corrosion resistance seem appealing. Am I crazy for considering a non-stainless material? In the stainless world I'm drawn to things that favor toughness over extreme edge retention...I don't want this thing to be chippy. In the stainless realm I'm considering AEB-L, Z-Finit or 14C28N (if I could source it). Any suggestions much appreciated.