Boning Knife Bewilderment

[metricmat]

I don't do much beef butchering but I break down deer while it's hanging. Excluding the skinning I primarily use Opinel's #122 boning knife. I find the boning knife shape handy for separating muscle groups and relieving it from the bones. It's the knife I cut the loin out with but not what cut it into roasts or steaks. I use the Opinel because it can take a bit of abuse and the edge is easy to maintain while butchering, the price doesn't hurt either.

 

[elkins45]

The Victorinox offerings are a good value and will serve you well.

My opinion as well. I have both the straight and curved varieties and have been well pleased with both, especially considering how reasonably priced they were.

 

[arty]

I like Warthers in S35v. They cost more than Victorinox, but they hold a sharp edge much longer, if that matters to you. Other commercial boning knives include Fallkniven in VG10, Bark River (were S35v, now N661), and Buck in a variety of steels. None of these are going to look as nice as a custom. I have the boning knives by Warther, Fallkniven and Bark River, but the less expensive Warther 5" is in my knife block and gets used frequently.
I would also consider a Tojiro boning knife in VG10, with a double bevel edge. They are moderate in cost and work well, according to reports.
I use a Tojiro western Deba when I want to break down a whole chicken. It is like a super duty chef knife and works like a cleaver, but much better than a cheap one. The VG10 actually holds an edge after going through bone in poultry or the shells of lobster. I can do a lot of heavy work with it before it needs to be sharpened.