Reddit mentions of Victorinox Fibrox Pro Black Fillet - Straight 7" Flexible Blade, 7 inch, Multi

Bubbla blades are really nice. But crazy expensive. Victorinox will get you close to a bubble blade in quality at a fraction of the price. These knives are used in professional kitchens and have a really nice steel that holds and edge well. If money didnt matter I would get a bubba blade, if it did I would get one of these.

http://www.amazon.com/Victorinox-Cutlery-7-Inch-Fillet-Handle/dp/B0000CF8XV/

http://www.amazon.com/Victorinox-47513-6-Inch-Boning-Fibrox/dp/B000QCNJ3C/

No blade will stay sharp without being honed/steeled so make sure you get something to do that before each use.

Those are pretty awesome, but the ones I’m talking about are much more similar to the linked boning knife, only with a straighter profile (and one is stiffer).

Boning knife: https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU/

Filet knife: https://www.amazon.com/Victorinox-Classic-8-Inch-Straight-Flexible/dp/B005LRYLPW/

Flexible Filet knife: https://www.amazon.com/Victorinox-Cutlery-7-Inch-Fillet-Handle/dp/B0000CF8XV/


And FWIW, it turns out they *do* make a straight blade flexible boning knife as well:

https://www.amazon.com/Victorinox-Swiss-Classic-Boning-Flexible/dp/B000QCNJ3C/

The Fibrox line is mostly aimed at commercial applications where a slight change may make it much more suited for purpose (especially if you are going to be, say, filleting four hundred salmon), so they have an incredibly varied selection of profiles, stiffnesses, and lengths.

A flexible filet knife would be very good, since it doesn't cut through the bones. Bring a honing steel to keep the edge aligned until you have to finally sharpen it.

The Japanese use Deba knives (think specialized cleavers for fish), though they may be too expensive.

Victorinox 7" Fillet. Alternatively, Victorinox also has an 8" fillet knife and a 6" boning knife that are good too.