Personally, I use 4 different knives processing the deer before butchering.
One to open the deer, and remove entrails. A second knife to cut around anus and deal with that nonsense- a third knife to remove tenderloins in the field, and a fourth for skinning. I do not like the one knife does all method, because I do not want to contaminate the venison with crap. Don't want to use the knife I cut around the anus with to take out the tenderloins, or skin the animal.
And I have a different set of knives all together when I take the deer to the butcher block.
I use 3, Foster to open and remove, Starling for skinning and an old Boker for cutting out the loins and other small tasty bits.
