I like my Dexter Russel purchased at a bait shop on Hatteras about 25yrs ago. Any restaurant supply place should have them for $10 or roundabouts. You can spend a lot more money if you like, but it's always done fine by me. It's stamped P94818 on the blade and is 8" long.
It's all in the Steel.
High Carbon sharpens easy , but it stains and dulls fast.
Harder Steel holds an edge better but it's harder to sharpen.
I use Dexters. Been Blue Water Big fish and Reds , Trout , Snook forever.
Cobia and Tuna should be Steaked out.
A 20 inch heavy backbone blade Breaking Knife is best for that.
Flex blades to work around the rib cage for Bass ect. 12 to 16 inches.
Dexter is good and sharpens real nice.