Ridden hard and put up wet, and often bloody, dozens of times for a couple of decades. This knife has received no care other than sharpening, lube, and the occasional removal of rust using naval jelly, and it shows.
I've always used the Catcherman as a "fishing knife," and not so much as a fillet knife. I have far better fillet knives in my kitchen; in fact, Rapala and Bubba are hard to beat in that role. When I bought the Catcherman, I thought it would be a good fishing knife, but it's only so-so. When fishing, I most often use a knife for cutting bait and cutting line. For me, a Pacific Salt is better for those purposes. I suppose if a person were forced into a situation with no access to a fillet knife (maybe a wilderness backpacking/fishing trip where weight was at such a premium that 2 knives was an extravagance), then the Catcherman would be a good choice. Otherwise, I'd say carry either a Pacific Salt and a fillet knife or, if you prefer a fixed blade, then a Waterway and a fillet knife. If it were me, I'd do that even if weight were at a premium.
All that said, if I were redesigning the Catcherman FOR MY USE, I'd want generally the same blade shape, stock and grind; an inch less blade; any of the Salt steels; plain edge; shallow unsharpened serrations along the top of the blade for scaling; with a yellow FRN handle. I prefer the integral FRN clip, since it's easier to re-pocket the knife with wet or slimy hands and doesn't corrode. It will almost always be re-pocketed bloody or covered with some sort of goo.
These days, I no longer carry my Catcherman. I carry a Pac Salt and/or Waterway and, since I live minutes from where I fish, I do my filleting at home. But if it were redesigned as described above, I'd buy another one in a heartbeat!
