Nope - you need more mass than that. If your intention is to make a clean, fast kill, you need a machete or meat cleaver, or the "classic" hatchet. Everything else just sprays blood all over and makes a disgusting mess.

The throat cutting method is surprisingly clean, if you get it in once shot - that's what I did with the SAK's small blade. The thing that I mess up on consistently with the chicken gutting is getting the liver out cleanly when I want to have a whole bird to roast. I always seem to squish the bile duct and make a mess. If I'm parting out the bird and don't intend to roast it, I break it in half and that makes it MUCH easier to get out the organs we eat (liver & heart).