Hello All! I've been hunting around on the web quite a bit the last few weeks looking for a suitable knife to get my girlfriend for Christmas. Long story short she works at a fish counter and absolutely loves preparing fish. She has also recently been considering further study in the culinary arts, hoping to get a better job working with fish. All that aside, when she prepares fish at home to eat or practice she hates using any of the garbage knifes we have at home, because they are garbage. My only experience with blades is with wood working tools, so I immediately looked up Japanese knifes. I found a few that looked good, but then luckily I found your forum and learned that none of them were really worth the money. Such as the Miyabi Birchwood SG2 6-inch Chef's Knife, or the Shun Classic Flexible Fillet Knife. So finally the point, what knife could anyone suggest that would be a good all around knife for fish prep? One to use starting from whole fish down to steaks or sushi cuts. Any suggestions anyone can offer would be greatly appreciated.