I debone so no saws needed except to remove the legs before skinning.

Sharp knives
Sharpening stones
Meat grinder for the kitchenaid
Meat slicer for jerky meat (I often do this by hand since the slicer is a pain to clean)
Small scale to measure burger.
Vacuum sealer (this thing is sweet, well worth it)
Permanent marker for marking the freezer bags.
Neighbor with hungry sled dogs to dispose of the carcass.

I am very meticulous about fat and silver skin so it takes me quite a while to do a deer, but I always do it with a buddy anyway so we have a good time talking and showing the kids how to help. I don't slice the steaks before freezing. I do it when it is time to cook.

I've thought about making sausage but my butcher does it for less than 1$ per pound so I just take it to him if I want sausage.

The beauty of the vacuum sealer, besides keeping the meat fresh longer, is that they don't leak blood in the fridge when thawing.

Also, save the large hunks of suet if you feed birds. They love it, especially chickadees and woodpeckers.