If you want to journey outside the Cutlery and More universe, Amazon.com has a decent selection of cutting boards. Target has some good ones, do does WalMart.
For a number of reasons Forschner is by far the most popular knife brand in the meat industry. Four of those reasons relate to home cooks like us. Quality, ease of sharpening, variety of shapes and sizes, and price.
Cutlery and More has several Forschner cimiters -- don't blame me, that's how THEY spell it. Butchers use the knife for "steaking," i.e., cutting larger cuts into pieces which are flat on both sides, wide-across, with a consistently sized narrow cross section. Or, as we'd say "slicing." The curvature of the knife gives it useful characteristics of both thick and thin knives. There's never enough knife in the slice to stick on a draw, but the knife has enough "virtual" width to hold its angle. If a cut is started straight, it tends to stay straight.
One of these isn't nearly as important for a home chef. In fact, for most of us it's more useful to be able to correct an angle midway through a cut, then for the knife to hold the angle. uy whole top-block sirloins of beef, pork loins, etc., and steak them myself. But I use a 10" slicer.
There are long cimiters and short cimiters -- for different size cuts of meats. However, it's my impression that buthcers use the "butcher" shape more often for smaller cuts. The edge shape is similar, but the butcher's tip allows the user to use her free hand and add a lot of power to a cut. A 10" butcher's is an extremely useful knife for someone who cooks a lot of spare-ribs.
To my mind these are special purpose knives for the home user. This makes Forschner an even better choice for price and easy-sharpening qualities. Still, if you don't already have a good, long slicer, I'd recommend upgrading that knife before adding a long cimiter. It's a more versatile shape.
And, if you have frequent heavy-use tasks, a heavy chef's knife -- chef de chef as it's called -- is more useful than a butcher's. It covers most of the ground between a chef's knife and a heavy cleaver. However, they're expensive. Anyone on a budget is better off buying a large, old chef's knife at a flea market -- or a Forschner butcher's.
If you do go Forschner, I'd recommend choosing from their Rosewood line rather than Fibrox. Nothing wrong with Fibrox, but it's principal advantages aren't at issue in a home kitchen -- for instance, it can go in a dishwasher, pass inspections, and so on. Rosewood is better looking, more comfortable, and less slippery for light duty in bare hands.