Professional Butcher Knives (forschner vs wusthof)

[nawrocki]

I'm a meat cutter at a national grocery store. I am looking to get a new set of stamped knives. We use Forschners with the black fibrox handle. I like them, but I am also looking at the Wusthof Butcher Line (hard to find Euro Style).

http://www.wusthof.com/en/database3.asp?id=2672

https://eaglemountainknife.com/ButcherKnives.htm

The major difference between these knives is that the curve on the blade.

Is a curved blade any better? Does it really matter? I would perfer Wusthof, because I'm partial the Wusthof brand, any suggestions or comments would be appreciated.

I know I'm reaching here but I want to see if anyone has any knowledge of this

 

[delmonico]

Hi, I have been a Meatcutter for 20 years, mostly all the guys I know use Forschners, with Dexter/Russell being a distant second place, I have and use both. make sure to workout and stretch your forearms, wrists, and Shoulders,. the Trade can be brutal on them, more so if you work at a busy place.
as far as blade shape depends on what you are doing, but mostly for chain stores that use boxed beef, a scimiter steak knive will be needed, 12 inch has good leverage for breaking subprimals inside round and top sirloin butts, shoulder clods, knuckles, 10 inch is fast for trimming, most use scalloped edge works good for not leaving saw marks (dont laugh oldtime butchers will look for this to judge the smoothness of your cutting stroke) you will probably need a boning knife,most butchers I work with use curved rigid type, I use a straight one cuz the man I learned most of my cutting used one, both are good, o.k. hope that helps.
Nick

 

[shappa]

delmonico has pretty much nailed it.
I have along cimitar for breaking strips down. I also have a few japanese knives for trimming. My long knives re forschners.