Top to bottom: 1. Misono Swedish steel 210mm Gyoto, 2. Misono handmade Honisuki, 3. Misono handmade Honesuki Maru.
I break down a lot of chicken at home - buy bone in cuts or whole chickens on sale and break them down for storage - bones/trimmings go into broth.
Truly - one of the best purchases in the last few years was an oversized upright freezer.
I’ve had the Honesuki/Honesuki Maru pair for a few months now - and they are terrifyingly efficient at breaking down chicken. For heavier bone work the triangular thicker Honesuki is the go to - but for more surgical work the thinner Maru is a laser.
For beef/pork the gyoto has become my goto.
Currently looking at/for a sujihiki in 270-300 for slicing. Based on these knifes I’m tempted to stay with Misono. Open to suggestions. I also break down primals/sub primals when I find good quality or good prices - open to options. I have both a French and Chinese cleaver, a Mercer boning knife, and a few global knifes that have become beaters.