The first deer I saw butchered was by my grandfather using a Schrade carbon steel pocket knife blade in 1962. I learned to sharpen a knife from him. Most of the dozens to maybe 100 deer butchered by me ans my brothers were done with cheap 1095 carbon steel hunting knives. I have also used 440C and other quality stainless blades.
I carry a number of knives in my truck on hunting trips plus a steel. I have been known to use 2 or 3 different blades on one deer. By keeping the knife edge tuned up with the steel I don't notice much difference in the blade steels. I focus more on blade geometry and handle comfort.
For cutting through through rib cages I like knives with short heavy blades and large handles. Those knives are usually old with wider edge angles. Skinning is started with an upswept blade and the hide is pulled off with the truck. The rest is done with a slender hunting knife or a boning knife.
I use mostly common but quality brands and steels.
They include Kershaw, Schrade, Case, SOG, Western, CRKT, Buck and Old Hickory. None of the steels are exotic. About 1/3 are carbon steel.. Two of the Schrades are more than 50 years old.