I have a lot of meat to cut up and I’m afraid I might dull my kitchen knives. Are those Japanese knives that cut through Coke cans any good?
In general knives aren’t mean to cut through the bones.
However, there are a few specialized blades for that, although in the end it all depends on the thickness and size of the bone.
To cut through the femoral bone of the cow you’d need a good axe or a saw, and that is what butchers use for that.
At home you most likely never have to deal with those kind of bones.
For small stuff meat cleaver will do, or a small hatchet. I personally use Busse "Paul’s ratchet" for that, even though it’s not a dedicated meat cleaver, it outperforms pretty much anything out there – http://zknives.com/knives/fixed/busse/busseph.shtml
Another alternative is Japanese hon-deba, or "true deba", heavy blade which is good enough to cut through the fish and poultry bones, lamb ribs, etc. e.g. – http://zknives.com/knives/kitchen/ktknv/indexbyst.shtml?Deba
As for the rest, Cutco knives are made of 440A steel which every knifemaker will tell you is a low end steel. So, the prices they charge for that is simply outrageous and nowhere near their performance.
If you go with Japanese chef’s knives a.k.a. gyuto then avoid any bone contact with those, the edges on them are too delicate for that and they’re designed purely for cutting soft food, which they do far better than any western chef’s knife be it Wusthof, Henckel or whatever else.
And they hold those thing, efficient cutting edges a lot longer than western knives too.
To work around bones when cleaning meat you need a boning knife – http://zknives.com/knives/kitchen/ktknv/indexbyst.shtml?Boning