I pretty much Buck knives for everything. Don't know why really other than I have about 10 of 'em. I use a Buck 110(i think) for general gutting duties and to make some cuts for skinning. I have several black handled, fixed blade of various size and stoutness for the skinning and butchering. No saw. The hip joints kind of pop out when you get the knife into them. The leg joints can be done with a knife too. Just score the skin/ligaments around them and give them a quick hard pop and they generally break right off.
Tom
