Hey there, I'm in the market for a new boning knife to replace my Wusthof classic at work. Current usage is mostly breaking down bone-in short rib and trimming silverskin/fat from a wide variety of other cuts of beef. I'm right-handed, would prefer carbon steel, and am fine with western or wa handled. The two I'm probably considering the most at the moment are the Tojiro DP honesuki and Sabatier carbon western boning knife. The tojiro isn't carbon but as I've never used a honesuki before, I'd prefer not to drop a ton of money on one without knowing if I really like the shape and lots of people have recommended it as a workhorse. The shape and size make it seem versatile as well in that I could use it similar to a petty for some smaller cutting jobs. The risk there is of course that I might not like the shape for this kind of task and it ends up sitting in a drawer. The sabatier is carbon and is a style I'm already familiar with but is, naturally, a less versatile shape.