Imight be a novice when it comes to bowhunting ( due to the fact that it's illegal in this country, so no practice
but when it comes to knives, I know some pretty goodcompanies:
http://www.boker.de/index.php

http://www.solinger.at/shop/index.php

http://www.messer-iss.de/

shame it's all in german
but the knives made or sharpened in the Solingen area or town are known throughout europe as the best.
like some of you said, a sharp blade is mostly produced with hard carbon steel, but the harder it is, the lower the angle of sharpening becomes and the quicker it gets dull. If you buy a sharpening set up like the one in the picture you can make the angle less and so your blade will last longer and still be sharp enough to do the whole deer. I always have two knives when processing bigger game, a small scalpel like small blade and a bigger one to do the bones and major fleshy parts, both a full tang blades with wood handle, carbon steel.
a sharpeningtool like the butcher is great but if you don't know what you are doing, you'll end up destroying the edge of your knife.