So now that you're getting your annual game, you are cutting it up, cooking it, carving and serving it. A quality appropriately shaped utilitarian knife is essential. You can spend hundreds of dollars acquiring chef branded and/or endorsed famous brand named stainless steel ones, or you can get on ebay or better yet check out local antique shops and get vintage OLD HICKORY high carbon steel knives at a fraction of the cost. Like $12.00 total for these 3 - an 8" chef's, an 8" butcher/carver and a 6 "boning knife. With a hanging wooden display board as well( not necessary).
Ontario Knife Company made these" Tru-Edge" knives for many years( made in the USA). The 1050 high carbon steel knives are easy to put an edge on with a diamond dust steel and hold their edge exceptionally well. Keep them clean and unstained with soap and water and a scotch brite pad. Don't soak them in dishwater or put them in your dishwasher.Dry them with a towel after washing as they will rust if left wet. 30 seconds cleaning is all it takes after use. Far superior all around to any stainless knife that I have found or used in 40 yrs of professional knife use.
Stainless is bling. Game is not.
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