Ive had the sturdy little double bevel boning knife for a couple weeks now and it may be my new favorite chicken knife.
Its a hefty, stout little blade with a very functional profile. My first experience with blue #1 core steel: very easy to sharpen. Feels "hard" with good edge retention and is capable of holding a very finely toothed edge even after high polish and stropping. Tougher than white#1 and no sweat to go through joints and soft bone, or to come into contact with hard bone, but not a knife that i would use for anything close to or harder than chicken thigh and leg bones.