I didn't believe it until I tried it myself. A thin gyuto like the Konosuke will be fine. A cimeter certainly isn't going to be much better, if at all, for those jobs IMHO. I have a Forschner Rosewood 10 inch breaking knife that I rarely use now; I occasionally use it for ribs and brisket, but never for chicken.
A western deba would be good for splitting chickens, or you could just buy a thicker, more durable gyuto for your sturdier tasks. I use my old Global G-2 for those kinds of tasks.