I attend culinary classes, and the instructor asked us to bring 3 knives: chef, paring and boning (the rigid type). We will have reps from Shun and Messermeister stop by and talk knives with us, and offer knives at a discount (I think I heard 25% off). I already own a chef knife (Togiharu Gyuto Inox 240mm). The paring knife I'll need real soon, so I'm thinking I might just buy something from one of the reps and take advantage of the discount. I know I could as easily swing by a restaurant supply store and get an inexpensive Forschner or Victorinox, but I would like to have a nice paring knife. Does it make sense to buy a nicer Messermeister or Shun paring knife? I'm hoping to spend $30-50 top. The boning knife I'll need later on, so I don't have to buy from the reps, although I may want to take advantage of the discount? I've never used a boning knife, and I don't understand their shape. Why the curved bottom where the blade meets the handle? Is it just so they can make the blade narrower while protecting the handle-holding fingers from hitting the board? Does a boning knife need a narrower blade (vs, say, a chef knife)? I suppose that makes sense if you want to turn the knife around as you cut a piece of meat. So what boning knife? Discounted Messermeister, Discounted Shun, or something else? I've cooked all my life but I'm new to good knives and to sharpening (using my 1,000 king stone, I've sharpened my chef knife twice). Any ideas, suggestions, recommendations etc... are welcome! Thanks.