Well a lot of em use Dexter filet knives, which are white-handled, but that is like your garden-variety brand; I have 3 of em and they work ok for me, although I don't think they hold an edge that long. Not sure if this is what you might have seen; I didn't look too cose at the blade placement.
I know a lot of folks don't think much of Buck knives but I have a higher-end one with a hard case and that sucker has held a great edge for me through a couple years; once I sharpen the heck out of it it stays that way through some abuse.
