Reddit mentions of Tojiro Honesuki 6-inches ,Right

Personally I recommend a sub-$50 flexible boning knife like the Victorinox and a $120+ deba, but that's out of your set budget.

Some thoughts:

With western knives, deboning (a chicken) and filleting can be done with the same knife. Ideally you would have a boning and a fillet knife, maybe one or both from Victorinox.

Now for Japanese knifes someone is probably going to recommend a honesuki for boning but I do not back up that recommendation. A honesuki is designed to part out poultry, not remove bones. It can accomplish the task but in my experience not nearly as well as something flexible. A hankotsu might be appropriate here but I've never used one and so I can't comment.

For breaking down and filleting fish, I find the best knife to be a deba which is single bevel. A decent carbon steel deba will run you, at a minimum, $100. The standard fillet knife or boning knife work, but I significantly prefer the experience and the performance a halfway decent deba offers.

I use these knives regularly:

• Boning knife
  
• Honesuki
  
• Deba
  
  

Honesuki suck at onions. They are designed to be somewhat thick usually as a thinner profile would chip at some of the tasks in deboning. Real honesuki are singe-bevel. The Tojiro is a good price and the steel used is a good steel for the purpose.

The honesuki might be good for hard vegetables (think kobucha) too.

I had used flexible curved boning knives, but I recently bought a Japanese boning knife known as a konesuki, which is mostly straight and very stiff, and I love it more than any western boning knife I've used in the past. It's very maneuverable at the tip but weighty at the heel, and the knife's weight can do the work. It's specifically designed for poultry but works great on fish and meat.

If you're sticking with victorinox, I'd recommend straight semi-flex as the most easily used and sharpened one.

The Tojiro one has good reviews and is only 60. Here's a video review.