I use my boning knife and filleting knife a lot. Virtually all my meat and fish come from local sources or I get it myself. You cannot gut fillet and skin (if absolutely necessary) fish without the flex you get from a good filleting knife.
I don’t necessarily think you have to have the best knives, you just need to learn how to sharpen them correctly. I have an old Victorinox for paring duties and it is very good and I am not precious about it. The Japanese Damascus knife, however, only gets used for special jobs and is washed immediately and dried then put away in the knife roll. Not odd about this at all really, but I do get asked to sharpen everybody’s knives when I got to friends house which is a bit weird.