So I'm looking to buy new boning and filets knives. As far as a boning knife, I think I'm gonna go with a 5" rigid K-Sab Carbon for about $45 from ksabatieroutlet.com. For the filet knife I'm deciding between a 6" K-Sab Carbon ($45) and a 7" Mac Pro ($120). Can anyone offer some input on the differences between these knives (flexibility, thinness, edge retention, ease of sharpening, etc.) and if the Mac is worth the extra money? Thanks.