This link is for a Bowie Knife pair that is very affordable and although I haven’t tried them myself the general style and size of these should be very suitable for beginner butchering. I am skeptical about the quality of the steel but will probably just need more time on the sharpener. If not before using than while using. Even as you gain skill and experience it would probably still work as a kill knife. Right now I am using a brand less Katana Knife that I picked up at a random garage sale.

I am receiving a commission for these links through affiliate commissions. Some of them I use myself and others I haven’t actually tried.

This is a knife I use the most in general for boning, quartering and skinning. I have used it as the kill knife but found that the blades are on the flexible side for it. Victorinox knives are made by the same company as the real Swiss Army knives and when shopping for knives I usually give priority to them.

I have bought this knife as a cheaper alternative to the Victorinox 6” Curved Boning Knife. It was good. I think I am a little biased towards the Victorinox but the differences I noticed were minimal.