Field dressing all I use is a 3.5" folding hunting knife and a sagen pelvis saw(optional). If not mounting I split the brisket to make FD and Trach removal easier/faster, a saw will work quicker and safer here - again this isn't required, you can do the reach and grab method as well).

For processing deer I only use my bone saw for removal of the hoofs, the rest is done with sharp boning knives. I remove the Tloins immediately upon skinning to prevent any skin over or drying. I hang mine rear down and start boning with the front shoulders, I then release both hams and do the backstrap, flank, neck and rib meat. I finish off by doing the rears. Personally I rarely split the backbone on deer, but if you want to a recip saw or meat saw will work for doing it this way. I steel often throughout the processing procedures to ensure I have a good edge.

So to answer your question I guess it depends on how you want to process the game. For me the gut hook blade or sheers is not something I have ever used or found of particular interest. A good knife, saw and steel is really all one needs. In time you will become more proficent at each task and will find equipment/ways to make it easier.