That's the conclusion I've come to. The Nesumk has it's place at the beginning of the process but by the time I get the quartered carcass a different blade-shape would probably serve me better.

The knife was made a knife-maker friend of mine. Judging from the scales on the blade it looks like he he forged the blade from an "Old Hickory" style knife. I started the butchering process with it absolutely razor-sharp and steeled it every 10 minutes or so throughout the job. It seemed like it just slid over the meat and membranes rather than cutting through them.

-Blast