The other day I laid my hands on some ungutted Arctic char. I found out gutting is easy with any sharp enough paring knife but filleting isn't. I would like to give filleting a try.
Having no know-how I went to youtube. Watched some instructive vids. It struck me that both upward-curved western style and Japanese style knives are being used.

I saw a cheap one from Angel Berger getting good reviews on amazon.de: https://www.amazon.de/Anglermesser-F.../dp/B001OIKP9S Is it any good? Or should I buy something better read more expensive?

What do you guys use?