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.