For American frontiersmen, there were two knives that nearly all of them recognized, and many of them owned: 1. a bowie or a buck--carried in a sheath. 2. a butcher knife--7 to 14 inches. In due time, the smaller butcher knife made it's way into rural kitchens, and for many of us, it's still here:
I've owned and used one of these carbon steel knives for over 15 years without knowing anything about it--seeing it as a general purpose knife, ready to throw away--until I cleaned and sharpened it.
Now, even after I've purchased some very nice knives made by Wusthof, Shun, Tojiro, and Miyagi, I still see a need for my butcher knife--recognizing that it had served me well in situations where I would be afraid to use my "good" knives.
Though my stamped butcher knife, like the above, has very little cash value, other versions, possessing the same unique fat geometry around the tip, can cost up to $100 or more--such as this vintage forged butcher knife from Chicago Cutlery:
The question: do you have and use a butcher knife in your kitchen? What do you use it for?