boning knife recommendation

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Justme33

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My wife currently uses a KAI pure komachi utility/boning knife that is half serrated which she likes for breaking down chickens and trimming fat off of other meats. I'm looking to get her a "slightly" nicer knife to go along with my own knife addiction!

I am looking at a few different options and would appreciate any feedback. shun kanso, premier, or classic gokujos. wusthof gourmet curved boning knife, wusthof classic ikon boning knife, or the shun kaji boning knife. If wusthof made the curved boning knife in the classic ikon handle, that would be my top choice but its not an option.

Thanks in advance!
 
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R.H. Forschner/Victorinox makes a decent 6” straight boning knife for the money. Mine is 50 years old and has a Rosewood handle. If I used it more often, I would lean toward the Fibrox handle.
 
I like the straight blade Victorinox in 6" with some belly up front for boning. If she's happy with the boning blade she has, I would get her a 8" slicer with a scimitar style blade. DM
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Did I hear someone say Honesuki? :D

I never found a need for a traditional boning knife but, I picked up a Honesuki and found what I had been missing in my kitchen arsenal. For butchering a chicken or working on pork or beef, I find the single bevel stout but short blade to really work well.
 
A curved blade isn't strictly necessary to bone a chicken. That said, I might go with something better that is similar in shape to your wife's KAI ceramic knife. Any five to six-inch utility knife will suffice.
 
I ended up getting the shun kanso Gokujo and a wusthof curved boning knife. She can pick which one she likes better!!
 
For breaking down chickens I use a heavy cleaver on the big joints and then switch to a regular boning knife. I sharpen knives for a local lady who runs a really nice cafe and she uses big 1095 cleavers for almost everything. She wears the edge down pretty fast - I have to resharpen them every two weeks or so. But she really appreciates how much easier her job is with a rack full of sharp knives. I don't charge her a dime but every time I stop by I get a huge plate of killer food. Try using a cleaver for the heavy work. Most will need the spine rounded over and polished so it doesn't give you callouses when you lean on it.
 
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