Originally Posted by Salmonella
My 32nd year as a meatcutter.
My choice?
Victornox/Forschner 6" straight blade.

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Under 20 bucks each.
I caped & boned out 4 caribou bulls on the Alaskan tundra with one twenty dollar knife and didn't wish for more.
A good steel keeps your edge straight, & will get you through hundreds of pound of meat.
Spend the big bucks if you got it to burn...or not.

Lot of nice knives in this thread but this post covers what a guy really needs.
I have always cut/ground my own critters plus some for friends and family, and a 6" straight blade Forschner is in my hand every year. thTR Along with a 10"er to cut steaks with.
I have carried a old Buck 110 that has 440C steel to gut with for about 30 years now. Occasionally a old Gerber folding hunter for deer as it's plenty of knife for that, but it has no where near the edge holding ability of those old Buck's.

I am no pro for sure, but figure I have boned, and butchered around 200 game animals using Forschner's well over 95% of the time.