Thanks for the explanation Chief! I like your choice of options, I'd go for red micarta instead of the usual black.

1/4" is too thick in most instances, grind dependent of course.

I'm sure height of blade is a factor, but every filet knife I've used tapers quickly to a point. Very little thickness there. When cutting the meat from the skin, I agree, extra length doesn't matter. Getting to that point in the process is a different story, at least with the "bait" I catch up here. I think your fish are much taller, belly to dorsal fin, than what I catch. That would make a big difference in the appropriate tool.

I'd much rather clean the occasional big fish with the little knife instead of the other way around. And a 9" camp knife seems a bit much, at least for me.

This build going to be fun to see come together!