I'm not sure if the hankotsu gets overlooked or it doesn't meet the needs of a pro kitchen. The hankotsu has a number of features that make it a good boning knife. The front edge of the knife, does all the cutting, the middle is for scraping or for pressing down against the meat, while pulling on a bone, and the end is ground flat for safety.
The knife is designed to provide a strong base, to the front of the knife, with a thick spine at the bolster which tapers down to a thin tip. The spine comes down at a angle to the tip, not as severe, as a kiritsuke. This maintains the profile of the edge, which gently rounds up to the tip.
The tip is agile, it can easily trace around most bones. It really shines, with pork shoulders that are cut up into roasts, from the shank end, dealing with those odd sized shoulder blade bones.
No matter how cautious one is, eventually the hand is going to slip, especially when the handle is slick. Having the edge ground flat, by the bolster is a good safety feature. A finger would have to go three inches or so, before it gets to the edge.
The advantages of a hankotsu are the semi reverse tanto tip, which gives the tip a fine point and the edge being ground flat at the bolster. The middle part of the knife, which is v shaped, but has no edge works well as a scraper. I wonder how well it would work at removing silver skin?
At the very least, I hope this gives people some food for thought in designing the new forum boning knife.