I don't do hanging meat butchery but there are a few places where I prefer to use a hankotsu - notably with chops and ribs. For me, the hankotsu is better at getting between bones and frenching racks. The hankotsu does this really well, as the sharpened part of the blade typically does not start right from the bolster (there's a good 1/3 of the blade on my misono that is unsharpened and is great for scraping - I've never felt that it's a problem not having a slipguard/extended bolster)
But for me the hankotsu is a pretty specialized case - most of the time I'm using a suji or a honesuki for meats. Suji if bones are not a factor (tenderloins, etc), and a honesuki otherwise. The honesuki is the more versatile - while made for chicken/poultry, there are a lot of variants and you can find a knife that seems to work pretty well for most meats - honesukis can be single or double beveled, and they vary quite a bit in weight/thickness of the blade. The garasuki is a bigger version, and might be better depending on what you do. I have both a misono and a kochi honesuki - I tend to use the kochi more for red meats and the misono for poultry. The misono blade is thicker and feels more substantial, and is a bit shorter in height but the tip is 'finer' which is good for smaller birds - it's essentially a single-bevel. I don't think it gets as sharp as the kochi. The kochi is double bevel, gets very sharp, and is thinner (but taller) than the misono - it does great with silverskin, portioning, larger poultry, and generally is my all around go to for red meats and pork.
hope this helps