You only need 2 knives and a bone saw to take a deer from the field to the freezer, one for field dressing and one for processing. Go to a kitchen supply store like Bed,Bath, and Beyond or Linens and Things and get a quality high carbon steel boning knife. Henkel or Wusthof are nice. It will cost you a few bucks, but will last forever. As for the bone saw, you want a thin blade and wide bow in order to cut through the legs and neck. I remove the bone from all my meat before I package it, so it's only a few cuts with the saw. Most of the processors leave the bones in and cut everything with a band saw. Not really my cup of tea.