If you break down whole chickens with any regularity, this is the knife for you.
So if there's so little cutting involved in breaking down a chicken, then why buy aMy argument is twofold: Buy a honesuki because it's a pleasure to use and because it both rewards and demands good technique.
The second argument is a little more nuanced. First of all, the fact that you own a poultry knife means you're committed to buying whole birds and taking them apart, which is a very good habit! Second, the pleasure of using a honesuki is directly correlated to how sharp you keep it, so you have to be comfortable with sharpening the blade, lest it be utterly useless.*
Finally, the honesuki is terrible at tasks it's not designed for, so it forces you to do things correctly. The best examples I have for this are the joint that connects the drumstick to the thigh and the joints between the wing's drummette, flat, and tip: All of these joints can be separated using brute force, by pushing a knife blade through the connecting cartilage.
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