I am not knocking higher end knives. For fixed blades, I have a few Bark Rivers, a Benchmade and a Grey Wolf custom in the house. My EDC pocket knife is a ZT-450. I realize those aren't high end customs, but they aren't cheap either. For those types of blades, I really appreciate the higher grades of steel and other features.
My question is how big a deal that is for filet/boning knives? I guess it comes from growing up with Rapala knives and never really feeling a need to upgrade for that purpose. The blade is thin and flexible, takes an edge easily and holds up. I am not by any means saying that it is the equal of a $200+ knife. I am seriously asking how much of an upgrade a higher end steel (and a much more expensive knife) is for that particular purpose.
My question is how big a deal that is for filet/boning knives? I guess it comes from growing up with Rapala knives and never really feeling a need to upgrade for that purpose. The blade is thin and flexible, takes an edge easily and holds up. I am not by any means saying that it is the equal of a $200+ knife. I am seriously asking how much of an upgrade a higher end steel (and a much more expensive knife) is for that particular purpose.