Go for it. AEB-L is great for that. I use .070 stock for fillet knives and you can control how much flex you build into the blade by how much meat you leave at the spine. For example, if you do a full height flat grind all the way to the ricasso you'll have a very flexible knife. If you keep some flat on the blade until about 3 inches from the handle, the blade will flex really nicely from the midpoint of the blade to the tip, but that first three inches or so will be nice and stiff for larger fish where you want to do a lot of pushing and rib cutting.