Both good choices. Take the Misono if fully stainless is important to you. The AS will be easier to sharpen.
Boning knife - if you want
No, it's legit, not Chinese made. Shimatani knives are on the inexpensive side of high end.
The vendor (Metalmaster) has been known for
Hello again, I know it's been a while since I asked this question. I had to drop the idea but am now looking again.
I still find that
I am new to the forum but not for Japanese kitchen knives - I have a big collection which I will happily share one day.
I would do some research first as retinning is expensive IF you can find someone to do it.