Instead of going "all-shotgun" I'm going to concentrate on just the blade and handle material right now.

For food prep, I prefer a micarta handle. Do we have access to any yellow, orange or red (not burgundy) micarta? And I prefer the #7 grind over the #6. With fresh and salt fish, is SS not a must?

I think that, if we concentrate on the handle and blade, we will be able to make decisions about the other options easier. Just my opinion.

Gary & Mike,
Mike: 6 options on your list (7 if you count the red spacers)
Gary: Agreed: Let's decide blade shape & grind...and blade length first off.
Best, Capt. Chris

So lets just go standard #7 Grind, and we can save an "option" for something else. 5 inches!

SS
5"--# 6 grind
Red/Blue Micarta
NS Single Hilt
Thumb Notches
Wrist thong

Just for some comparisons, here are all of my Model 7's. The first picture is of the whole group with the 4" blades on the top 2 and the 5" blades on the bottom 2. Also note that the top 7 is a 4" with a #6 grind while the other 3 are all standard Model 7 blades. The top and bottom are both SS and the middle 2 are carbon. To tell you the truth, I see very little difference in their performance, but obviously the SS will stand up better in salt water. If all you fish is in fresh water, it makes no difference and the carbon blade is a fine choice. All of these knives have wrist thong and compass with the micarta handled version the only non-stag.

Pap

5" stainless steel blade, #6 grind

As Pappy stated, I don't believe that the grind makes that much difference with this knife so why "waste" an option? I think that sometimes we chose options just because they aren't standard. In this case, I don't believe that it is warranted. But I will be the first to admit that I don't have a ton of experience cleaning all types of fish. I'll bow to someone more experienced.

5" SS blade, #6 grind


As stated, I am changing my original vote above due to a much more experienced person stating that the grind DOES make a difference. Thanks, Captain.

Gary...and others,
A #6 grind is better/easier/cleaner, etc.etc. for fish. Just like a carving knife works better on a turkey than a #3-7" or #4-7". I don't care what we build, but the #6 allows the blade to lay closer and glide through the filet process easier...and better.
Best, Capt. Chris
PS: Mike: Thanks for going the extra mile to post photos...CCS

I thought that the original build model was a fish knife that could be used for "other" chores as well. I thought that the regular grind on the #7 would do that? I mean, I would be happy no matter what, but just thought we were going for ALL purpose....

We are...It is..."BUT"...I was responding to posts, stating that the #7 grind was as good for filet/cleaning fish...simply not true.
Capt. Chris