When I was semi-regularly breaking down halves of pigs some years ago, I mostly used a Misono Sweden Steel hankotsu. For me, the only downside was that I struggled to get a durable edge on it and didn't feel like I should use a honing rod. So really a skill issue related to the asymmetry rather than a knife defect. The Munetoshi avoids that, which is maybe more of a benefit in terms of maintenance for us mediocre sharpeners rather than performance in the hands of an expert. I would definitely take a close look at the upswept tip and think on whether you prefer that or a flatter tip profile like in most hankotsu.