There was an old man selling some redfish knives at the fishing show last year. Cut through a red like butter. Can't remember his name or website. Maybe someone will chime in.
Use a breaking knife to separate the filet from the backbone, then a filet knife to remove the skin and ribs. Dexter Russel and Victrinox are both excellent choices.
I don't cut the ribs on the bigger reds, I just filet them similar to the video above, except I filet over the rib cage from the dorsal toward the stomach. Not really necessary as you can feel pretty closely where the ribs are and not much meat over the of them, but I want to be sure and get the meat just above the ribs. Fileting them that way doesn't take a real heavy knife, just good technique.
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