I wouldn't advise this. The steel they use is aogami super which is a hard carbon steel. Hard steels are not as tough as softer steels and this makes them more prone to chipping.
I would actually recommend a thick carbon steel that uses softer stuff like this cck bone chopper. It's ideal for hacking though just about anything in the kitchen.http://www.chefknivestogo.com/cckbonechopper.html
I would reserve the Moritaka for vegetables and boneless meats.