I have a hard time buying anything but Victorinox for butcher use. They have incredible handles. Ergonomic and grippy, even when slimy or wet. They are also incredibly light, which I very much appreciate after a long day of cutting.
The blade geometry is spot on, the grinds are THIN. The steel is amazing also. Yes it's a relatively low alloy at a relatively low hardness. It's taken me years to fully appreciate the elegance here.
For example, last year I used a 6" boning knife ( 5.6603.15 ) to dress skin and butcher 2 large (~300lb) hogs. I proceeded to completely debone and cut up 3 deer before I deemed a sharpening necessary. Most of the edge still shaved at that point - only the first inch or so behind the tip showed blunting. It sounds like magic, but the trick was frequent steeling. The Victorinox Knives I have used respond to good old butchers steel like nothing else. Butchers all over the world swear by them.
To qualify the above, I have a pretty high standard for sharpness. In fact, I sharpen knives for others and have even made a few of my own. My compulsion has necessitated the purchase of some exotic 'super' steels, and I have experience using and sharpening blades between 55-65hrc.
If you are set on American craftsmanship, I can appreciate that. Check out the OKC aglite series. Good products, not really butcher specific though.
You could consider building your own kit. Items I consider necessary are:
-5 or 6" boning knife (sees 90% of the action - a semi-flexible fillet knife is basically the same thing)
-8-12" steaking knife (sabatier, or butcher pattern but even a chef knife is fine if it has enough belly - OKC chef is a great example)
-butchers steel
-heavy cleaver (not a Chinese Cook's knife or Usuba. Thick and heavy for chopping)
-meat saw (could be a hack saw, or even a cross cut saw but try to find a meat saw with a float at the tip - your cutting board will thank you. Carpentry saws generally cut on the 'pull', meat saws on a 'push')
Good luck, and do let us know what you decide!