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I do not believe anyone completely fillets their fish while on a kayak. Combine the rocking from the swell, having to leave a patch of skin on for the DFG, and a sharp knife... not the most optimal of combos.
I personally cut the gills to bleed, sometimes I'll gut it and cut off the head. (Usually I just cut out the gills and wait till I get home to fillet it on our large cutting board)
As for knives, I am a fan of Buck (the ones made in the USA, not the China crap), Gerber, and Forsner. I used to own a Rapala fillet knife that actually held a really good edge, and wasn't too expensive.
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