I'm not going to pretend these are the best knives for attacking chickens, but I do know that they work well for me. The first picture dates from 2009, the other one is recent. I bought a bunch of these Fujiwara FKM knives from JCK a long time ago and I'm still a fan of the well-made Fujiwara no-nonsense knives with their unbeatable price/quality ratio...
So, I mostly use the Fujiwara honesuki for chickens. Never "chop" with them (or any other knife), put the knife against any bone and push on top of the blade with your other hand; it goes through so surprisingly easily and I never had a chip or any other damage on my honesuki!
For more tough poultry family like pigeons, guinea fowl but also rabbit etc. I happen to use the Fujiwara deba on their quite tough bones. I have to add that this 5 mm thick deba hardly leaves its hiding place in my kitchen. I'm pretty convinced that the honesuki will work equally well when using a bit more force.
Note on the Fujiwara FKM deba on the right; I used that thing to practice a lot of sharpening skills. The large bevel has been completely flattened out on a rough stone. It now cuts like a potato peeler. The cut in the back of the chicken was made with that deba.
On the left; Fujiwara FKM honesuki. A must in your kitchen if you ask me.
On another occasion; again the Fujiwara honesuki
Edited by ChrisBelgium - 7/8/14 at 3:50am