I suspect you will need different knives for prepping chickens and for large animal butchering.
There is a reason for both shapes of butcher
Hey guys I had my kit stolen and I'm searching for a gyuto that can be my main knife and use for everything as I can only afford one knife for now.
That's really nice...a great match between blade and handle.
My brother-in-law and his wife very generously bought me a Masamoto gyuto on a recent trip to Tokyo. Can anyone help identifying the steel? HRC? I
275mm suji in JT Damascus (52100 and 15n20) with snakewood handle, blackwood ferrule and mokume tip. Redwood saya (unfinished) carved for a snug fit.