Boning, breaking and jointing. Tough steel for rough work.
The boning knife that fills professional kitchens: flexible, grippy even when wet, and cheap enough to own several. The honest choice for breaking down meat at home.
An American workhorse, high-carbon steel and entirely functional, built to be used hard and sharpened often.
A proper weighted cleaver for jointing poultry and chopping through bone, the tool jerk and Korean cooks use to portion.
A long curved breaking knife for portioning big cuts and trimming brisket and picanha, the blade you see in butcher's windows.
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Butchery knives are the opposite of Japanese knives: softer, tougher steel that flexes rather than chips, built for working around bones and joints. A flexible boning knife and a stiff breaking knife between them handle most home butchery.
If you buy whole primals to break down yourself, which is by far the cheapest way to eat well off a grill, these are the knives that make it safe and quick. A cleaver is optional and mostly for cutting through bone.