1. If you don't want to spend too much, Kanehide Bessaku (double bevel 50/50) is a no-brainer. And that thing is thin and super sharp. Feels great in hand.
2. If you want to spend a little bit more, get a Misono Swedish steel (single bevel 90/10). Has a better fit and finish, and better steel. Takes a beautiful electric blue patina.
3. If money is not a problem, you can get a Takeda or you can get one from Western makers.
I have both Misono and Bessaku and they are both very good. However, in a home kitchen setup, I barely use a honesuki. Mostly gyutos even butchering a whole chicken. But that’s me being lazy and using whatever I have near me. Sometimes I use a deba to butcher. Deba sits in my drawer and gets more use than Honesuki (I don't keep a Honesuki in my drawer).
From my experience and what I have learned you want a thin tip (not too wide) to get through the joints and bones, but that depends on the size of the animal/body part being butchered. Some honesukis have wider tips which imo would suit better for bigger animals better, while thinner tips for smaller ones like chickens, quails, pheasants, turkeys, rabbits, etc.
Keep in mind that “honesuki” bigger than 165 mm is a Garasuki and can be used for bigger animals.
If I could pick only one, it would be the Misono.
Bessaku:
Misono:
Butchering with workhorse gyuto:
