butcher knife recommendations

[monster1]

hi, i need some opinions about my delema. i need a set of knives that i can use for butchering and processing chickens, hogs, and wild game. i need a 10" butcher knife, cleaver, boneing, and skinning blades. i like the old hickory brand as they are cheap and seem to be made of good steel. i can put together a set for under $50. but i have some dexter russel fillet/slicers in a set and though i could upgrade my collection with some of the above listed knives. the russels will be more expensive, but will they be better? or should i just go with the old hickory's for heavy jobs and keep the dexters for the lighter stuff of filleting and processing fish?

thanks,

 

[CWL]

Both are exceptional knives for professional use. They have served professional kitchens and butchers throughout the USA for decades and decades as well as regular households.

It is really a personal choice as they will both serve you well and will stand up to hard use & many resharpenings. It is more like "blue jeans or corduroy" pants -no wrong choices, get what you like.