I too am a fan of filet knives, but ill admit I buy the german steel bakers and chefs filet knives with big handles. My favorite knives for cutting meat is a 7" filet, a 7" santoku and a 7" slicer. All german steel and all have scalpel edges.
It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze.
The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do.
Fact of life:
After Monday and Tuesday, even the calendar says WTF!