Well, my search for ideal knives has gone on and, as well as Global and Wusthof I am now considering Hatori, Tojiro, Misono and also Kanetsugu from the Japanese Knife Company. Thay seem much more reasonable for price and, comparing Tojiro DP to Shun, about half the money!!!
BUT, can anyone who is more familiar with Japanese knives indicate a good, slim bladed flexible knife to use for fish filleting? Can't seem to find one. If needs be I can always supplement the knives I buy with a Wusthof fish filleting. I'm not keen on most of the boning knives I've seen which seem very triangular to me. Perhaps they are better that way but most European style either seem to be long and thin or have an almost scimitar style to them Any comments appreciated.