Some might find the price to be a bit much when compared to other fillet knives, but believe me, this knife is worth every penny. If properly cared for, another will never be needed. I have been using Henckels knives since 1975 when I began working in a restaurant kitchen. At that time I knew nothing about the difference between knives, type of steel used or anything else. I've learned a lot since then and I am totally sold on Henckels products. I still own the first 8" chef knife that I bought from Henckels in 1975 and it is still as sharp as a razor (a good sharpening steel is a must). I received the 7-inch fillet knife as a gift just over a year ago and it is a tremendous addition to my collection. I now use my fillet knife almost exclusively to fillet fish - I spend a lot of time fishing - and it is important to have a very sharp, but still flexable knife to cut through or around bones as needed. This is especially true for filleting Walleyes, Bass, Northern Pike and Blue Gills. I've used other brands, and I can't really say anything bad about them because they worked. Perhaps for a novice, a shorter blade might be better to start with. But for my money, this knife is by far the best I have used and I prefer it over all others.