IMHO, you need like 3 knives.

First, get a nice short blade knife like a Knives of Alaska 3.5" caping knife. This is good for all the fine work. With a fairly straight kitchen knife type blade, you can get these razor sharp, which is what you need. This size blade is great for working around the butt hole and general skin cutting. I will get that knife someday, but for now, my leatherman does the trick.

Second, get a long reach knife, without a point, if possible. Again, Knives of Alaska makes a nice one. I have a Schrade which is a standard drop point knife, but the point is kind of out of the way. Basically, if I push along the length of the knife, there is a blade there, like a tanto, not just a point. I use this heavy knife also for cutting through the rib cage and those deep reaching cuts when you are pulling the guts out. I was always told to cut the esophogas high, but now I read things that say not even to cut the rib cage, so I can't say for sure. Heck, if one doesn't cut the rib cage, you'll need a sword to cut the esophogaas high!

Last, get a saw with a protected end, like the Gerber. Yea, sure you don't need a saw, but sometimes you do real bad. I have cut a few butt holes into a mess and the saw was the only way to get all that junk out. Again, I think not cutting this area might be better to save more meat.


Also get a top drawer sharpener like Chef's Choice tri angle electric. Sure I hear it is possible to stone cut a better edge, but even an impatient idiot like me can get a perfect edge with this thing!