There are a range of different knives that are suitable for the fisherman. Many of the fillet knives have a narrow flexible blade for removing fillets. These knives are best reserved for this and a sturdier knife should be used for gutting the fish.
One feature on some knives is a hook removal tool for dislodging difficult to remove hooks. Another useful feature is the ‘spoon’ which is shaped like a spoon and is used to scrape the blood line from the backbone of the fish.
Some of the more expensive knives are handmade from ‘horn tip’ carved from one piece and with the spring mechanism on the outside of the knife to facilitate more efficient cleaning.