Butcher knife

The carving knife is usually designed for slicing thin cuts of meat and often has a blunt or rounded point, with a scalloped or Granton blade to improve separation of sliced cuts of meat.

The cleaver is similar to the butcher's knife, but has a lighter and thinner blade for precision cutting.

[citation needed] From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men.

Simple, useful and cheap to produce, they were used for everything from skinning beaver, cutting food, self-defense, and scalping.

During this time, John Wilson, of Sheffield, England, was a major exporter of this type of knife to the Americans.