I can see maybe carrying two knifes for doing the job of completely dressing out a deer ... but I can't see carrying around one blade for gutting, one for skinning, one for the anus area, one for the loins, a saw for the bones, etc...
Just get one, maybe two good knives ... learn the anatomy of the deer, and use some care when doing the work ... you'll find how/where the joints are, and how they are 'built' ... you can cut the ligaments/tendons to separate the bones at the joints, and have no worries of getting bone fragments/chips in the meat, and you really won't have to worry about "contamination" either if you know where to make your cuts ...
Not condemning those who wish to use 'specialized' or 'separate' blades for just about every aspect of processing a deer ... just saying that IMHO it's wholly unnecessary if you just use a little knowledge and care when processing ...
