If custom knives offered anything like all the edge holding hype some of them promise then every butcher would be using them .
As in any tool, look at what the pros use
No, "every butcher" doesn't use custom knives because they are significantly more expensive and therefore don't provide a very cost-effective alternative vs. just sharpening a commercial blade.
Butchers, like every other worker who uses a tool, are concerned with performance over time.
If any of the highly touted "super blades " allowed a butcher, or taxidermist, or skinner, to cut longer and quicker than another who used an easy to sharpen blade, then they would.
But all knives get dull and need sharpening and it matters little if they hold an edge twice as long if they take three times as long to sharpen !
