If you know how to sharpen and otherwise maintain a full-sized takobiki, I'd say go right ahead and slice meat with it. Just be darn sure you don't hit bone, or you're going to be working on a very coarse stone and cursing yourself for being an idiot!
Yes, cutting through the crust/bark will dull your knife, and you'll have to sharpen again right after you're done, but these knives really aren't as fragile as people seem to think. Besides, you really ought to do some polishing of this kind of knife after EVERY day of cutting, so no biggie.
If this is your first single-bevel knife, however, you're probably wise to skip it, unless you have deep pockets.