Wondering what you guys use/recommend in the Japanese knife world for light home-cook style butchering.
Eg, Breaking down a chicken (in the western-typical way), portioning ribs, that type of thing.
I would be personally looking for something stainless and in the rough neighborhood of $100, give or take 50 bucks or so.
I have a couple of gyutos already--a 180 Shun Classic (don't judge), a 210 Fujiwara FKM, as well as a 240 Masamoto VG on the way. My understanding is that none of these should be used for this type of thing.
I've looked at some boning knives--Konesukis--but get the impression that they are really meant for the eastern way of breaking down chickens, not the western way where we (or at least me) sometimes like to split the breasts and cut through the backbone :)
Some of the debas (I guess especially the western debas with 50/50 grinds) seem well suited, but then I do still see enough comments about not using them for the purpose I describe to give pause.
So, for those of you that do some of this light butchering, for lack of a better phrase, what knife do you like to do that with?