Good points from your experience. Some name brand cutlery knives do well for daily use around the home or shop. I‘ve built plenty of cutlery knives for butchers that just want more out of their knives. A butcher taught me years ago that a knife has to cut straight ( when cutting beef- Ribeyes, Filets, NY strips, etc). It was an odd statement, but made sense when he showed me the cutting test of my knife design and two other name brand knives. The result was night and day in ease and straightness of his cut. A valuable lesson learned.Professional meat cutters use knives designed for cutting meat on a table and the blade design most often used ( victorinox) is perfect for that task( I have three professional butchers in the family) where field processing happens at odd angles, includes skinning and often gutting requirements of a knife are far different. Otherwise why don't you use the same knife the pros use? I have been processing my own meat for decades and many years skin and process over 15 big game animals ( elk, moose, deer, and bear) and skin 30-50 coyotes in a season. Design makes a huge difference. Knives that excel for taking meat off the bone of a elk are not as great for skinning small game. On a side note..
Last year( @age 40) I was diagnosed with osteoarthritis in my hands. Last season I skinned and butchered 3 elk and 4 deer. I can assure you some designs cut way better than others and blade angles that keep the cutting edge on the cutting surface with minimal wrist/ hand angle changes, and a good edge design that cuts with minimal force makes all the difference. Poorly designed knives left my hands and forearms burning and tired them out in very short order. However two different knives I have allowed me to work much longer with way less effort and pain. Again though your milage might vary this is just my experience.
Design is based off the use of the knife. Then more important keys like steel, grind type, hardness, and most importantly edge geometry. Unless you use a knife everyday its hard to understand the experience of burning hands and forearms, or getting tired trying to skin an animal or cutting beef on a butcher block.
If your knife does its job then great. Others that have commented previously, want something else out of their tool and that takes them to a different place to meet their needs.
It’s experience and having conversations that we gain knowledge. My comments on knives are based on decades of learning, experience and testing. Most importantly customer feedback. Hopefully there’s some value to that.