I myself don't see the need for the band saw. I hang my deer by the back legs. I remove the loins and backstraps. After that I start de-boning. I have one pan for hamburger and another scrap pan that I send in for sausage. The really nice pieces of meat go into the burger pan that I grind myself and the rest goes into the sausage pan. Some years I keep a couple of hams whole to be smoked and other years I de-bone them as well and make burger. I too am currently in the market for some good knives. I have another thread going in this forum and most people are recommending Forschner knives for quality without the high price. A friend of mine has 2 old hickory knives and I just bought one on Ebay for $9.00. They are carbon steel, which is very hard, they sharpen well and hold their edge about twice as long as my Schrade old timer and my Buck knife that I usually use. Being carbon steel they will rust so you have to take a little more time to hand wash and dry them good.
If it were me I would save the money and buy a nice grinder and or a vaccum sealer if you don't already own one.