Mostly work with chicken but occasionally ribs and T bones. Thinking of a Honesuki from JCK although I used to use a knife that looks like the Misono UX 10 American. Considering the Fur Rin Ka Zan, Hattori, JCK VG 10, Masamoto ST, Misono UX 10 and Mr Itou. Right handed and prefer Stainless, agnostic on handle type although size may be of concern sometimes. Wear size 7 1/2 gloves so average size hands. Home use. Any thoughts?