Hi everyone! Happy Turkey Day! I've read enough forum posts here to know that there are some very knowledgeable people here, so I'm looking for a bit of advice, but in a sort of sideways fashion. I'm looking to acquire a cheap-ish (none of them are cheap, by my standards) boning knife of the Honesuki style. I've narrowed the list to the ones linked below, and I'm wondering what decision other people would make. http://www.cutleryandmore.com/kasumi-damascus/honesuki-boning-knife-p11106 http://www.chefknivestogo.com/okbl2ho15.html http://www.chefknivestogo.com/fufkmbo14.html http://www.chefknivestogo.com/todputkn15.html I'm also considering this Bunka, because it has roughly the same blade shape and size as a Honesuki. It is, however, considerably thinner than the other candidates. It's actually extremely thin (1.6mm), which might be a drawback for a boning knife, but I really don't know. http://www.chefknivestogo.com/mivgbu16.html I know you customarily ask people to tell you their preferences in order to help guide them, but I'd like to keep mine to myself, for now, so that your answer reflects YOUR preferences and experience. I'm open to other brands that I may not have run across, too, but they need to be in my sub-$100 price range. Thanks!