Some fish are easy to filet. A salmon, for instance, takes a few swift slices from a sharp blade and you have beautiful slabs of pink meat ready for the grill. A burbot, on the other hand, with its extra slimy skin, is another story. But no matter what fish you’re tackling—from the easiest to the most challenging—the right knife makes all the difference. Even the sharpest standard kitchen knife won’t perform close to as well as a knife tailor-made for fish. But which one is right for you? We offer you a suggestion for every situation.