They are pretty common in Japanese Kyusu and I see the advantage there. If properly made, they do offer very rapid pours for even fukamushi (deep steamed sencha with an abundance of very fine particles) for some kyusu that I use. So, the theory carries over to practice, IMHO.
Are they better than other types of filters for Japanese pots? I like them, but I like using different screens when brewing Japanese tea ... keeps things interesting. I am not going to offer a universal "better" since I have one that is so poorly done that I have never even used the kyusu. I showed a photo of it several months ago. The holes are a full .25" away from the body of the kyusu, so no matter how much turning, twisting I do to empty, a couple ml will likely always remain after pouring.
I do not think I have any Chinese pots with this type of filter. I do not think it would be so obviously advantageous as it would be for brewing Japanese teas in a Japanese teapot.
For me, life is better with them than without ... but I would be fine either way.
futurebird, you would likely not be fine with some of the other intricate styles as well such as sasame.
But you are making pots in the more Chinese style.