No butchering personally, but growing up in Hawaii my Father used Forschner knives, the ones with the white handles if I remember correctly. He was preparing chicken, ox, pork, even fish. Knives from Forschner were a Breaking Knife, Stiff Wide Boning, Scimitar, and a Chef's Knife. Also at the place he worked at, the next door business was a Butcher Market and they used Forschners through and through.
When I was going to college in Monterey CA, I lived out in the "boonies" with friends and they had a small spread of 110 acres with a few cows, horses, chickens. One day they asked if I wanted chicken for dinner, I said why not? My friend asked me to go and shoot one of his chickens with my Colt Match HBAR. Seeing that I've never shot a chicken before I did, but for some reason or another the chicken he picked out "blew up" with only blood and feathers left! Sad to say, shooting was out of the picture for that day. After gathering some of the chickens he used Cutco Knives(?) for butchering. Up until that time, I've never heard of those knives. That's all.