These are the best fillet knives I've ever put my hand on. They are surgically sharp and stay that way. The second from the left is mine. The others are my son's and the pointy one at the bottom was a gift for a friend. The B&T or Neck Knife is my every day companion. It doesn't look shiny like that any more. It works.
The handles are all Texas Mountain Laurel. Mescal Bean.
I like the blunt point because 1: I don't stick myself. 2: I have more control in tight spaces. and 3: I don't stick myself. Years ago I had (still have) an Uncle Henry fillet knife. One day I broke the tip off of it on a catfish. I kept going and by the time we were finished cleaning fish I told my son that if I ever got another one of those UH knives, the first thing I was going to do was break the tip off.
Many of you will immediately recognize the signature profile and craftsmanship of these knives.
If not, zoom in on the pic and you might be able to see the etching on the blade.

Alan