Favorite knife for cleaning Strip, chicken butchery, veal breasts etc

What's your favorite knife for most small butchery tasks. Give me length and profile. I'm currently using a 6 inch dust off boning knife but im looking into other options.

Very stiff 180 Kato petty

150 honesuki or hankotsu for me

Chunky 170 Munetoshi petty.

6" forschner curved, semi-stiff boning knife

Massahiro Bessaku semi stainless 150mm boning knife.

Shige honesuke and/or Kato 150 petty

Harner 6" K-tip boning knife

So far as I'm concerned nothing really nothing beats a Geshin Kagero petty with a 30deg/side stropped-in microbevel for the last half tip-wards. I can still catch a hanging hair with it, yet it will not chip if you're not too rough. The other half I micro-bevel less conservatively for finer cutting. Holds it's sharp good and long.

I would be interested in trying the yoshgihiro honesuki or honkotsu in daisu powdered steel. It would be nice if the honesuki cam single-bevel though.