I bought these knives specifically for butchering deer with my Milwaukee M18 Hackzall. The 9" blade length is perfect for slicing through the thickest of bones without being bulky. It's probably 10 times faster than a sharp hand meat saw and not as tiring. 10 teeth per inch cuts quickly without clogging. I used a blade on a large deer and when I finished the blade was just as sharp as it was when I started. The blade is lacquered. Of course, I didn't want the color to ruin the meat, so I removed the color with paint remover and a toothbrush before using the blade; followed by a vigorous wash in hot soapy water and an extensive hot water rinse. A light coat of vegetable oil or food grade silicone spray will protect the blade from rusting until next use.
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