I don't have the need for them often, but when I do, I am very glad that our cheap-o knife set provided one or the other--I don't really know which--some look nearly identical. I use it to skin fish or cut the meat away from a chicken or trim fat from ribs. I have no intention of deboning a fish, ever.
So based upon what I use this long, skinny & sharp knife for, how should I go about upgrading? Of the two categories, what shape or length or whatever would be good to test out?