Boning knife --- The typical type of western boning knife that has a sharp point and narrow blade, that iis used in food preparation for removing the bones of poultry, meat, and fish.
Honesuki (Sabaki) --- A tyoe of the Borning knife series, that has a suitable design for de-boning process, cutting a Chicken, filleting a fish. Versatile knife for special purpose. There are two type of Honesuki--- Kaku (square) and Maru (Saki-maru or round).
Garasuki --- Another tyoe of the Borning knife series, thicker and longer than Honesuki. Generally used for butchering poultry.