I've worked in a meat plant for the better part of 8 years now, and have come to a few conclusions as to what works and doesn't work for cutting up animals. While boning/skinning knives are of a bit different design than most hunting knives, I prefer to use a knife that has a bit thinner blade (one about the thickness of a dart tip). Also to use a knife that is short. One's that have about a 4" blade or a bit less are perfect. When you start getting into the long blades, they become a bit unwieldy, and just tend to get in the way. With the short ones, you can put your pointer finger or thumb on the back of the blade and use it as an extension of you finger. When at work, I use a Forschner Victorinox beef skinner on everything from sheep to beef. The key is to find a knife with a handle that fits you. I've been thinking lately that most people would do very well using a razor blade for hunting(cheap throw away kind). Granted, it wouldn't work for breaking down an animal, but for what the majority use a knife for is gutting and that's it. Always sharp, LIGHT, and you don't even have to clean it up when you're done...just throw it out. The only problem I see with one is that if you lose you grip on it inside of an animal, you might have a little trouble finding it. It's all kind of a moot point for me, as I hunt in farm country, and can just drive a truck, or tractor right up to the animal, and not worry so much about dropping the 30 or 40lb. or extra weight. I haven't gutted a deer in the field in the last 2 or 3 years, I try to get it home as fast as I can, and gut it there...much cleaner!! I used to sicken me when I would field dress in the field, drag the deer out, and then have to cut up to 5 lb. of meat out because all the leaves/dirt/ and other crap that got inside of the animal. Sorry about being so longwinded, but if it were me, I would use a thin 3-4 inch drop point fixed blade.
~~~Amos