I know it is a boning knife (I guess), but there are a lot of boning knives. There are short 5" and long 7". There are stiff and flexible. There are a couple of Japanese versions that are different then the European ones. A Honesuki and a Hankotsu and another one something like Garasuki. Not sure if I have the spelling correct.
OK guys, you who have actually used these knives and are not just guessing, which is best for cutting up a chicken into parts and then skinning and deboning it?