I'm looking for something with a bit better edge taking/retention qualities for general purpose meat fab (boning, seaming, silverskin) in a professional environment. I like the curve, especially at the tip of the Forschner, and the stiffness is nice as well. It needs to be nimble and delicate enough for rabbits and ducks, but sturdy enough for whole pork and beef quarters, bonus points for silverskin capacity. I'm quite capable of taking care of carbon, so no worries there.
Looking for something in the 150-170mm range. Here are the current considerations:
Favorite profile, I hear the steel is great, a little worried it will be too big for some finesse work, probably still my top contender.
Could be promising, I have no experience with Honkatsu, so can't speak to practical applications. It's probably at my upper limit budget-wise.
Gesshin Ginga White #2 Wa-Honkatsu
(can't retrieve link)
I always love the stuff I get from Jon, probably my second favorite option.
Misono Swedish Honkatsu
I'm familiar with the excellent steel, this knife used to be the only kid on the block in this category.
I'm not getting rid of my Forschner, so I can use it as a compliment if I need to, but would prefer a clean replacement for all uses.
Thanks in advance everyone.