Looking for a new big game meat processing knife. favorite and why if you care to share. TX

Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Curved Blade.

Because that's what The Bearded Butchers use and recommend. When they talk, I listen. LOL

It's a really good knife, holds an edge and won't break the bank. I like the white Fibrox handle, it's easy to see when it's cleaned right.

I use them for skinning to boning, pretty much the entire process.

A 6" boning knife is standard and can do pretty much everything..I prefer a larger knife nowadays, using a reground 9" chef knife for most things now....

Whatever you use, have a sharpening steel, and a meat hook... makes the job easy...

I use a 2" blades elk River knife to debone most critters

x2

Have probably 50 knives for breaking down big game. My newest and favorite for cutting off the wrist on brown and black bears is the serrated knife from Cutco. Cuts right through huge tendons. Get the orange handle. They will engrave it for you too. I don't have to sharpen it and have done 5 brown bears and a bunch of black bears. Best thing for taking off their paws. Works everywhere too.

https://cutco.com/p/gut-hook-hunting-knife

My favorite tool is a Sawzall or an Estwing 3 foot axe. I use these on moose. I don't have any deer nearby sorry.

Most knives are from our Butcher Supply Store. Victorinox or Dexter Russell. I use an 8-10 inch boning knife a lot.

One razor knife for all cuts around bone, one shingle blade for making the cuts, one Havalon for the skulls, one axe, one sawzall, a boning knife and a sharpener. Kevlar glove on the left hand. Meat hook for holding moose hide. Tarp and 9 game bags.

Victorinox Boning knife, 8”breaking knife and 10” breaking knife. I have a couple 12” breaking knife’s too but don’t use them much anymore. Why because these are what they gave me in meat cutting school back in 1984. They have cut more meat than you could eat in a lifetime.

When I was remodeling the house had a friend kill an elk and wanted me to cut it, all I had handy was a pairing knife and a stone, I was able to bone it out with that, they had blades that they could steak out the primal cuts with. Not recommended.

wws

I use a 6” meatcrafter made by benchmade. They have seven different ones. I really like mine.

Wow a benchmade must be close to $200, I remember buying my 8” break knife for I think $16. That was about 30 years ago. I do have a good set of wetstones in an oil bath.

wws

I find myself grabbing a 6” or 7” dexter russel for almost everything . Sure there are better knives but they’ll do everything from filleting fish, breaking down big tuna, and excellent for boning deer like you mentioned

x3

Have a gerber hatchet with a knife in the handle, the knife is great for cutting backstraps and tenderloins out, the hatchet for splitting the ribs and pelvic bones. Have 2 made in usa bucks for gutting/skinning. One with guthook one without and a little smaller.

Outdoor edge boning knife, they are cheap hold an edge and easy to sharpen. Scheels just had them on sale for $9

I prefer a 6 skinning knives that are curved the ones I have are Forschner.

Dexter S131-5 five inch flexible curved boning knife
5 inches just feels good to me , 6 on beef but 5 on deer

Dexter S112-6 6 inch butcher , works as a skinner nicely as well.

Dexter DDS12PCP diamond steel to keep the edge keen

Dexter meat hook S193H 4 inch this is a hand saver , keep your hand warmer and less fatigue and out of the way of the blade.

I have the hand strength to do things my joints complain about the next day or later the same day , stupid hurts I try to be smarter and not hurt later.

when knives need more than a touch up worksharp ken onion blade grinder

Wiebe zipper with hook blade for opening and running down legs easy and fast

If you're breaking down a deer from dead to boned out in the field this is what I carry...a hooked utility blade, meat hook, 3 1/2" carbon steel Mora companion, a small block and tackle, an old poplin shower curtain, and a serrated paring knife....along with meat bags....can skin, bone out, and be on my way to the next in under 30 minutes.....for breaking down the large chunks, I use the chef knife....