I have an Old Hickory bullnose butcher knife but rarely use it. (We hammered it (wood batan) through a small Aspen for a walking stick. No damage all to the knife. Amazing. Howerver the wide nose seems unwieldy for most kitchen chores. Worked ok when we butchered our deer last year, but not ideal. Can you folks give me some examples of how / where that style is used?
(zero points for "butchering." just sayin.... )