I’ve held the altitude and I have absolutely no doubt that it would perform well, but man that’s not a ton of knife for that kind of dough. Tons of other great options at other prices as already stated
I've had mine for two seasons now. The SV90 stays sharp much longer than other knife steels that I've used previously. I've processed a couple of elk with mine and have just touched it up with a strop, haven't actually sharpened it yet as there has been no need.
Feels good in the hand. Thickness of the blade is just right imo. Personally I'd add a half inch to the blade length, 3" is just a little short on an elk sized animal.
As far as price, with a little searching and a little patience, you can find one for a lot less than MSRP- still not cheap, but the performance is there.