Q: When is a knife not a knife?
A: When it's a Fashion Statement.

I'M a Old time, skilled butcher, and proud of it.Yes,I said butcher.NOT today's meat slicer who works product out of a BOX from the meat packer.
I started butchering as a young boy by cutting up 10-12 hogs raised on my grandfather's farm on Thanksgiving day, all under the watchful eye of my Dad and grandfather.I continued my trade by cutting hanging beef in a local grocery store,which lead to over 20 years as a working meat manager (I've always liked butchering) with Safeway and the Defense Commissary Agency. I've come to know and appreciated a GREAT boning knife.
I continue to butcher and really LIKE the J. Wayne Outdoor Cook Knife for my deer processing. The shorter (53/4) blade length makes for easier knife control. The flexible design helps in moving the knife "around" the bone. The 1095 cutlery steel knife really holds its edge (it stays relatively sharp).The leather pouch sheath is a great idea for a butchering knife. It keep your investment in a safe environment and sharp.
Folks, the J. Wayne Outdoor Cook Knife is the knife I've been using to teach my grandsons the art of deer processing.

To PigHunter: It is a contradiction, and you can call it whatever you like, but you can prove it to yourself. What you need is a cutting board and a coil of 1/2-inch manilla rope. Not cheap synthetic rope. Get whatever knife you have sharp enough to take the hair off your arm and then cut 1-inch sections off the rope. Do it five sections at a time, which makes it easier to keep track of. There will come a point when the edge stops biting and you have to cut by main force. That's when you stop. Poor edge-holders will manage 15 to 25 cuts. The really good ones will do 70 or so, and the best will wear out your hand before they lose a working edge.

I have a WOODMANS PAL, and very happy with it. That cook knife looks like it might be a good investment.

Dave, a bit off topic but do you ever run into Mr. Fears? How's he doing? Haven't seen anything in print from him in a long time, I corresponded with him a bit when he was writing for a farming magazine some years back. Thanks.

Very similar to Finnish puukkos, so they should be good.

those knives look pretty sweet.

Ralph the Rifleman,

I bought one of the Pro Tools PT-100 knives. I can't believe how well it fits my hand! It'll be PERFECT for field dressing a deer. The only downside was that it came dull from the factory. I sent it back and it came back only "slightly" sharper. The spine of the knife is rather thick so it won't fit into my WorkSharp WSKTS sharpener. I used a Harbor Freight belt sander on it with a low grit to get it sharper. It was taking some time and I "put it on the backburner" for now...

Joe

Thanks DEP, I'll try that technique sometime. Please accept my apology for sounding so abrupt in my previous post. I've got a few knives with 1095 blades and have been pleased with the sharpness that can be obtained with them. Thank you for reviewing affordable knives.

Thanks Dave. Give him my best if you see him again.

One word.. Mora

There are so many great knives for hunters, campers, ect. that the choices are overwhelming sometimes. PIcking a knife with a 1095 steel blade at this price might be fine but if you compare it a little you will fine better quality at a better price and USA Made.
I suggest starting with the Gerber LMF II GR22-01400. 420HC blade is 56-58 hardness rated. It comes with a sheath with built in sharpener to let you "touch up" the blade if needed. I will assure you you will not need to "touch it up" after cutting just one Acetone can lid. I can go on with lots of other choices but you get my point.