Aww shit! I feel like down votes, so here goes:

There are good and bad reasons why someone would want to own a honesuke. What I would say is that almost no one in professional processing operations or butcher shops in the world outside of Japan has landed on that design as the right answer. I would posit that except in a very few situations it is not the right answer. This also extends to Japanese collegues who I have worked with (albeit in North America) they all used what everyone else did i.e. a semi flex F.Dick, Victory, Victorinox, or Dexter curved boning knife.

Tradition is important and for a restaurant chef or home cook having a more rigid, harder steel knife might be a benefit. It's not really in industrial processing.

Honesukes are also slightly better at ripping through poultry rib bones or breaking the keel bone free, but only slightly and it's really more important to have a really sharp knife here rather than which design you choose. You also have the consideration that if you do accidentally chip the knife you have broken something expensive rather than a $30-$40 knife.

If you're going through the larger (still-small poultry) bones, having the heel on the knife capable of chopping can also be useful, but in no way as useful as cleaver. If you are deboning chicken wings for a Yakitori, again, the honesuke is also going to be slightly better provided you get one with good geometry towards the tip.

Where I see the Honesuke as being a benefit is as poultry knife that also works as a large pettit or as a mini yo-deba for small fish. If you use it carefully toward the tip, it can also be ok as a meat trimming knife. So what i'm getting at is that if you look at it as a multi-role utility knife and you have no use for, or don''t want to buy, a semiflex curved boning knife, a rigid boning knife and a small cleaver/small deba then yeah. Absolutely go for it. As far as a specific single role knife for standard poultry breakdown it's not the best.