Butchering and cooking are two different things, and require different tools.
For butchering, use the Forschner knives that most all meatcutters use. They are made by Victorinox, and are the industry standard for meat cutters and butchers. They are durable, easy to sharpen, easy to clean, and most importantly properly shaped for the task. They aren't sexy, and they aren't expensive. You are going to want a scimitar, butcher, breaking knife, boning knife, and slicer.
www.victorinox.com
For cooking, I'd avoid any of the popular Japanese knives for reasons other people mentioned unless you either just want to cut sashimi all day or just look cool.
I personally have the Henckels 4 star, which aren't very sexy with they big plastic handles, but they are well made, easy to sharpen, and have hypoallegenic handles.
I have also used Wusthof and they are equally as good. Both of those brands are expensive, but IMO worthwhile investments. They can and will last you a lifetime. I've had mine for 27 years and have only had them professionally sharpened once (needed some nicks in the blades removed). I'm able to maintain them myself.
Both company make a couple of Japanese style knives that you can get if you feel you need one of those for whatever you plan on cutting. Again, proper tools for jobs.
For butchering, use the Forschner knives that most all meatcutters use. They are made by Victorinox, and are the industry standard for meat cutters and butchers. They are durable, easy to sharpen, easy to clean, and most importantly properly shaped for the task. They aren't sexy, and they aren't expensive. You are going to want a scimitar, butcher, breaking knife, boning knife, and slicer.
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www.victorinox.com
For cooking, I'd avoid any of the popular Japanese knives for reasons other people mentioned unless you either just want to cut sashimi all day or just look cool.
I personally have the Henckels 4 star, which aren't very sexy with they big plastic handles, but they are well made, easy to sharpen, and have hypoallegenic handles.
I have also used Wusthof and they are equally as good. Both of those brands are expensive, but IMO worthwhile investments. They can and will last you a lifetime. I've had mine for 27 years and have only had them professionally sharpened once (needed some nicks in the blades removed). I'm able to maintain them myself.
Both company make a couple of Japanese style knives that you can get if you feel you need one of those for whatever you plan on cutting. Again, proper tools for jobs.
semi-flex curved 5 inch boning knife. 