Sorry we came off so strong, but based on what you said I'm sure we were all shocked, even those that didn't post. It might have just been a regional thing to call that "cutting through bone". In our area, We don't call that "cutting through bones" here. We might call that "deboning" or "breaking down". Your blade might slide along a bone and it might cut through the cartilidge of a joint, but it doesn't go through the bone itself. We thought that you were abusing your Kasumi which is a very nice knife. That's why we reacted so strongly.
If you're deboning, and IF (notice the capital letters) you wanted a Japanese blade I'd use a Honesuki. NOT a gyuto and, less so, not a chefs knife. (again, notice the capital letters)
And of course you can still get a western style boning knife. If that wasn't big enough I'd use a 6 inch chefs or petty knife. I probably would not use a santoku. I prefer a more pointed tip for this job.
Personally, in general, I use a western boning knife more than my honesukis. I prefer a 50/50 bevel when deboning poultry. A honesuki Is usually a single bevel. I tend to use a more forgiving steel. At home, I probably use a honesuiki more than I do at work, but at work I absolutely use a western blade for deboning. A merssermeister is a great knife and it's perfect for the job. Cheap, german steel not hardened too high, 50/50 bevel. Henkels, wusthof and F Dick makes some great knives too. Are you starting to see I'm going German for this task?
I thought about it and I probably use my Wusthof Grand Prix2 the most for deboning chicken because
1 the steel is very "forgivng" both in it's tempering (hardness) and in the chemical composition
2 the blade is relatively cheap if I destroy it
3 because the santoprene handle is very non slip and because
4 it is very comfortable (it has a hard rubber feel so it doesn't hurt to use a long time or with a lot of pressure) and
5 because santoprene is pretty good in not growing bacteria. I wouldn't want to expose my nice wooden blades and natural ferrules to the high heat and chemicals of a kitchen as much as I would santoprene. When I was a knife for poultry deboning I use as hot a water as I can absolutely stand and I clean it longer and more often than I would if I was cutting beef or pork. Poultry is so dangerous when it comes to pathogens and rabbit that you mentioned is almost as bad.
Edited by harrisonh - 7/4/15 at 7:09am
As an apprentice, you're not earning a lot yet, and because you probably have a mountain of student debt, a Mercer Genesis is a very very good second choice to a Grand Prix2 and they are a third the cost
If you like a harder more traditional handle, Use a wusthof classic, henkels pros or henkels 4star. A mercer renaissance bears a remarkable resemblance to a wusthof classic at a third the cost. Most schools use mercer and you probably have one already. I still maintain one full roll of mercer products that I keep in the car for emergencies. I love that they're so high quality for so cheap. If it gets stolen, no big deal, but I'd have a heart attack if they stole my demonstration knife roll or my every day knife roll. Even 20 years from now you can always rely on them, sure you'll have to change a few out because of loss or because you've worn the blade away with sharpening, but you'll still fondly keep them even when you've gotten much better blades
I'd still get a cheap cleaver just to have one. You can get a good German cleaver for about 150-200 US dollars. But I personally haven't done it that way. I went cheap. Even a crummy 20-30 dollar Chinese one-piece "piece of junk" is better than ruining an expensive chefs knife or gyuto. Who cares if it's crummy steel if you're banging it up on bone. If you destroy it, you only lost a thenth the loss as if it were an expensive german cleaver.
Separately and unrelated to boning, I'd still get a sacrificial CCK like a 5198 or a 5197 just because they are good and cheap and if I destroy them it's no big hit on the pocket. And they are great to use. I know a lot of chefs using CCK's more than 50% of the time, especially for veggies. They are really more versatile than people assume. I mention them only because they are shaped like a cleaver and you could use it as one in an emergency and not worry too much about ruining an expensive blade.
But again I apologize for coming off so strong. we thought you were cutting through bone with your gyuto and we were appalled. If we saw you beating a child or beating an elder, we'd be just as indignant as abusing your kasumi.
I'd still learn to sharpen myself. I'd still get a new knife sharpener, that one sounds like he's ripping you off. and I'd still investigate repairing repair the older blade, even if it had to be turned into a sujihiki if it was inexpensive.
You still need a very good gyuto, all those mentioned, and more are good choices, but NONE of them are "high carbon". All the retailers you mentioned are good choices.
Good luck in your new career and congrats on graduating