I bought a fairly inexpensive Kohetsu 150mm honesuki specifically as a "working around bones" knife, taking apart chickens or filleting fish with bones, where I wanted to spare my more expensive knives like the Ikedas. This knife is Aogami Super core with a stainless cladding, which according to the above theories should be super brittle. But I haven't chipped it yet. It's much thinner in the knife body than a deba. Again, this is home kitchen and taking some care not to abuse the knife, not commercial kitchen use.