I had my fillet knife but I cleaned both with the mule just to give the edge a workout. The big Cubera are especially tough on an edge. Heavy silver dollar sized scales and heavy rib bones that you cut through when slicing behind the gill. Plus the edge slams pretty hard into the last few vertebrae on both of these fish when making the last cut toward the head to remove the fillets.
Started with a 1200 grit microbevel on the factory edge. After cleaning both fish the knife would still cleanly shave arm hair in one pass and still has lots of bite. Examined edge with 10x loupe and fingernail and no chipping or deformation. Edge performance seems impressive so far. I’ll know more after more use.
As far as corrosion resistance, too early to tell much. The knife has been exposed to salt for a full day now and has been put away with dried blood and salt on it. No corrosion or spots so far but I’d expect the same out of most highly stainless steels after that small amount of exposure. We’ll know more soon.
