Fillet Knife Recommendation

[SkunkedAgain]

I guess I'm weird but I don't like the flimsy fillet knife blades, I have been using a little Gerber pocket knife to fillet my fish because I love the stiffness of the blade and it keeps it's edge very well so it's always sharp, but it's only 3" long so it's too short for most fish lately and I have started using the TD method, (I call it that because he's the one that taught me how) anyway where you cut off all the rib bones in your initial cut and then go back and trim them out after... Well I need a tough enough knife to cut bones if desired and yet sharp enough to do the fine cuts that we need while filleting... So I have been looking at a Buck 223 Silver Creek knife, it looks like it might fit the bill for what I want, but I heard it may not be a stainless steel and it rusts if you don't take care of it... Does anyone have one of these knifes and if so what do you think of it? Also if you have a knife you think will do what I want please recommend it... Thanks J
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