Y'all don't know nothing. That top knife was obviously used for castrating pigs.

I knew it was not an actual machete but that's what we called it as kids.Thanks for giving me the proper terminology for it as I would never have guessed it was called a lamb splitter.It is extremely heavy with a blade that is 5/16th thick at the thickest and overall length is 20 inches. It was more of a toe splitter than a lamb splitter since I remember my dad doing just that as he was cutting brush with it. It sliced through a very thick leather boot and then his big toe.......nasty.

Have a big knife like that one, makes a primo melon slicer!

I think you may have led me in the right direction but it is Beatty instead of Bailey. But the only mark I have found is what appears to be a 0 near the center of the blade. I can not see any other marking and am hesitant to remove the patina. Also, according to what info I have found, the 0 would indicate a 7" cleaver but the blade on mine measures right at 8". The handle and shape of the blade sure looks like the Beatty and Son cleavers shown online.

I did find marking on my meat saw. It is Keystone Made by Disston USA.

Hah! After I posted that I was questioning myself about the name! I had two of those I picked up at a garage sale and the handle shape is what tipped me off to what wound up being the wrong name. Nice cleaver! I would advise that you not go too far in refurbishing it. When I get a good knife or cleaver I clean them up a little but leave the good patina. I usually use Flitz on the blades. Be very careful if the maker's mark seems like it is electro-etched as the Flitz may remove it. If it is stamped no problem. A little XXXX steel wool on the blade and the handle will work wonders, even on the grubbiest blades, most of which will be high carbon which will show tarnish, etc., but that's patina!

Good luck!

Moosetrot