I've owned all three.
Honesukis are ideal for poultry. I've used a few and I think everyone who has used one loves it for breaking down birds. But unless you do that a lot, a specialized knife might not be necessary for you. But if you're in it for fun or as a collector or just to learn more about knives and techniques, go for it! Double bevel, 90/10, single bevel... I've liked them all. I agree with others about the virtues of a western synthetic handle, just because it feels more sanitary. That said, mine is wa handled, so take that with a grain of salt.
The humble western boning knife can cover poultry but also do other things well. Something like the Munetoshi butcher can break down chickens, ribs, clean up ribs, bone out pork shoulder... all kinds of stuff. Most honesukis are great at birds and only okay at other things. They're not particularly useful as petties because the grinds and bevels tend to be asymmetrical (and slightly on the thicker side for such a non-tall blade) so there's steering and wedging. They can be okay at trimming and cleaning up membranes on beef and pork, but I much prefer a proper petty or short suji for that task.
Garasuki are overkill, or at least the Misono Dragon garasuki I had was. I have smallish hands, and it was almost uncomfortably big. Blade stock was very thick, but it had the classic profile and look of the nimble honesuki. Great lines, but when you saw it from the top, it was a big ol' chunker. I *loved* it on turkeys, and it was good with ducks too. If you do larger birds a lot, maybe a garasuki could be a good idea.
With all that cautioning about thick blades, I really *really* want to try a Takeda honesuki sometime. They're quite thick, but I nevertheless suspect I'd like it very much. Even with its wa handle.
Debas are close to useless unless you're doing bone-in chicken and are using a double beveled deba. In that case, I heartily endorse the Tojiro DP 240mm western deba,
which is a monster at that task. 
