The knife with the cooked Ribs is a single bevel Japanese chef's knife called a Kiritsuke.
The knife I used to trim the Ribs Is a Deba, traditionaly used as a knife to break down fish.( below)
Both handles are ebony with a buffalo horn cap, the style of handle is called Wa.
:-D
Daddy- Dave Martel can set you up with a custom handle for your knife. I want to do a Red White and Blue one for my brisket slicer.