Father-in-law's Fillet Knife

This was made in Moses Lake for my Father-in-law. It had a blade of 1/16" thick ATS34. I had it sub-sero quenched, but that made it too stiff for some reason. There were some other things about it that proved to not be so great. The Diamondwood handle got very slippery when your hands were covered in fish slime and brass bolster would turn green if you didn't clean it off well. I find that brass works well for hunting knives, but not so well for fillet knives.