It was quite some time ago here that I illuminated the signifigance of heel heights amid petties that has spawned the coined phrase we see so readily thrown around now, "mini-gyuto", BUT since you are interested in using this knife as a boning knife, a "steak knife" profile like the Konosuke <-- link
would be most appropriate. I still offer the Kanehiro as it bridges the gap between a mini-gyuto & effective boner perfectly, but this is only if you wanted more versatility from your knife. The Moritaka & Kohetsu you link to lean more toward the boning side, but compromises out too many gyuto-like qualities... IMO. The "steak knife profiles" are great for playing with fruit, cutting sandwiches, boning meats, etc., but they are very limiting in capability for what, in my kitchen, I need as a general-purpose-utility-petty-knife. We here are not talking about my kitchen though. The others you link to are getting a bit tall for me to buy specifiaclly to bone birds with. Yes, I'll bone a bird with a cleaver, but I won't buy one just to bone birds.
In closing, although the Konosuke is most appropriate, JUST TO BONE CHICKENS, but the Kanehiro Ginsanko 150 Petty<--link
is a versatile superstar
. The CKTG website lists the Kanehiro @30mm, but I can attest to mine, of which I purchased from CKTG, to be 33mm; perfect height (on the low cusp) IMO. The Wa is perfectly proportioned to the smaller blade... a trait that is all too uncommon. The G3 takes a superbly aggressive edge, and @Hrc62 it lasts forever... on a petty it's not getting the abuse of a Gyuto. I bought this knife almost as soon as it came on the site a couple years ago, and I've lauded it ever since for a reason. As are all the Kanehiro knives... this petty is a performer.