I’m not the biggest bark river fan any longer, and they can take some work to make the edge decent, that said I have a bunch of their kitchen knives, 10” chef, 8” chef, petty z, mountain man, and a bird and trout, two actually. For specifically trimming meat you want the bird and trout or mini kalahari sportsman.
If you want a real heirloom working knife for the kitchen call up Steve at red rock tool in SD. He will make you a bird and trout or whatever else you want however you want it. His fit an finish is some of the best Iv seen and his knives are made by him one at a time.
Iv been pretty far down the rabbit hole when it comes to knives. Next on my list for the kitchen are some of the LT Wright camp cook knives.
More importantly you need a way to keep these higher end knives sharp. Plan on investing in something to sharpen with, and learn how to. Even these high end steels dull in the kitchen fairly quickly.
Some of the Japanese knives are nice too, iv had a handful but have always come back to something made in the US