I use both Victorinox and Dexter knives and love them both. Both have held their edges very well, re-sharpen easily, clean up nicely, and performed exactly as they should. And they’re not overly expensive.
A good set of specific butcher knives will last you a lifetime unless you’re processing hundreds of deer a year.
My set currently includes a 10” breaking knife for cutting steaks and roasts, a 7” straight boning knife that I use solely for cleaning up the meat, a 7” curved boning knife that gets the brunt of the boning work, and a sheep skinner that I use just for skinning. In addition to those 4 I also use the Swing Blaze from outdoor edge as my gutting knife and for the initial hide cuts to start the skinning process once I’m back home.
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