Kind of. This may be like a famous Bruce Lee saying:
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The affects of Kosher salt are probably exaggerated. Based on personal experience with Kosher salt, I do believe it probably does penetrate meat better, because I normally avoid it, because it can be like biting into a salt lick when you have pretzels, salted chocolate caramels etc.
In seasoning I often prefer more even distribution. I cam to this philosophy eating Korean food after eating Chinese food. The Chinese like to throw in those red pepper pods, and you sometimes bit into them accidently and had hot mouth for a few minutes. While, I enjoyed eating spicy Korean food in college for the 1st time, rather than use chilli pods, they put chilli paste into their spicy stir fry that gave good a even burn throughout.
Anyway some interesting stuff with Koshur salt. Going back nearly 18 years or so, my best friend did a Pascha / Easter roasted lamb. He stuffed it full of a whole small garlic like easily we put in maybe 20 to 24 cloves in this roast thing that was for a house fellowship group. But he coated it with a rock salt crust, from koshur salt, which not only flavored it but it was suppose to assist the roasting effort like conducting heat or evenly distributing heat etc. But it was pretty cool. And you know that lamb was the best lamb I ever had. And I've had some really good lamb. To start with we visited some regions of California that are populated by Basque immigrants that really do a good marinated lamb, and my own father got into doing leg of lamb and other lamb as far as marinating it, grilling it, maybe even smoking it. But he still beat it with that rock salt crust, some seasoning and all those garlic cloves stuffed in the meat..... It's really too bad we didn't take a digital photograph of that dish.....
