From some points of view, it is, From other points of view, it is only an extra expense. The hollowed profile of this blade ensures there are some gaps on one or more sides of the edge. These holes will fill with fat or juices from the meat as you cut through it. In other words, you reduce the contact surface between the blade and the meat.
For this reason, meat is less likely to stick to the meat. On the other hand, there are a few cutting techniques that can provide the same results. Also, make sure the meat is thoroughly cleaned upfront to prevent it from sticking to the blade. Bottom line, the Granton blade can help when it comes to butcher's knives, but it is not mandatory.