Butchers, like every other worker who uses a tool, are concerned with performance over time.
If any of the highly touted "super blades " allowed a butcher, or taxidermist, or skinner, to cut longer and quicker than another who used an easy to sharpen blade, then they would.
But all knives get dull and need sharpening and it matters little if they hold an edge twice as long if they take three times as long to sharpen !
How do you explain the vast majority of professional chefs who use high end knives to take what comes in the door and do the real work of butchering day in and day out? These people daily take whole gutted fish, whole top rounds of beef, whole loins, the whole major cuts of virtually all animals and reduce them to serving sized portions. When their knives aren't cutting meat they're cutting the vegetables to go on the plate with the meat.
On the rare occasions that I do buy meat I most often buy whole break down cuts and those cuts are almost always hack jobs cut off the bone by people running the common Mora/Victorinox type butchering knives. That reason is likely that these are minimum wage or close to it workers AND THAT'S WHAT THE EMPLOYERS PROVIDE.
