I had a meat processor give me a Forstner (sp?). I use the sh!t out of it for skinning, boning, and overall processing. The point on the knife sucks, but other than that it is one he!! of a knife. I also use a Boker knife for cutting through the backbone, the rib cage, the tail off, and digging in and around the hip bones. I use a filet knife for fine cutting (e.g. tenderloins and backstraps). None of the knives cost me over $35.00.
Just my $0.02.