Maybe I should have rather said that I am looking for a single bevel knife at around 150 - 180 mm for de-boning. Shape of the blade could be like deba but maybe not that wide (like something between deba and petty if that description makes sense).
Maybe something along the lines of the Zakuri 150mm Blue #1 Kurouchi Sabaki Bocho from Jon (that is double bevel knife though). Jon says that it was designed for de-boning.
And let's go with carbon and WA handle. I feel like it is time to have one carbon knife in the kitchen