That honesuki has one of the most biased grinds I've seen. It must be 95/5. It's a ***** to sharpen, but the good news is that it doesn't need yanagi level sharpness, as it relies on brute force to muscle its way around bone.
I really am related to Tony Clifton.
I think the aggressive edge is really helpful here. IME cutting raw chicken is not a great task for a really polished edge, because of how soft and easy the meat is, contrasted by the tough connective tissue and that slippery fat layer.
With as much chicken as I hack up at work, I probably should get a Honesuki.
I do a lot of chicken yet also I like to clean tenders with my honesuki so I take the edge to 5000 then strop on leather with diamond. Great sharpness, perfect bite.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/