This is the best knife for butchering that bird.
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.*
There are some tasks that a honesuki makes even easier, like deboning legs and thighs. And, of course, the honesuki really shines when it comes to fussier work, such as butterflying wing flats or shaving the skin off areas of the back, like the bit just beneath the oyster, which, when removed with the oyster, can be wrapped around the morsel of meat, skewered, and then broiled or grilled to make one of the tastiest bits of chicken in the world.
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