Hi all, So, the Japanese knife fever has hit me hard since my purchase of a Masakage Yuki Gyuto and Petty. I recently purchased a Moritaka AS Deba and want to add one last knife to the list. So, in my mind, I have the gyuto for general tasks and food prep, the petty for small precise tasks, the deba for fish I also have a serrated knife as well as kitchen shears. Now, all I need is a good boning knife that I can use for beef, pork poultry, etc. This brings up two questions. Will a Honesuki do everything that a traditional western boning knife does? And could my Deba substitute for the honesuki when it comes to poultry and small game animals such as rabbit? Lastly, any Honesuki recommendations? Thank you in advance to those who read/responded for your time!