I used the YKCG to disarticulate a roast chicken. An uncoated kitchen or belt knife handles that task well. So did the Yard Keeper, as far as cutting the meat. But I like to end up with pieces of breast or leg neatly wrapped in their skin. The coating on the Keeper was rough enough to mess up that plan. The chicken skin clung to the knife and tore every which way.

Yes, that’s a trivial issue for a rough duty knife. It’s not trivial if you’re a professional cook, though.