I use a medium sized drop point blade that's in my three blade Old Timer folder to gut, skin, and quarter deer. Holds a good edge and can typically get thru two deer before I need to re-sharpen. And still I have two spare sharp blades for other tasks. Never saw any need for a bone saw or real heavy knife to quarter a deer as we use tree loppers to cut the legs off and to sever the spine. Only draw back to this knife is that I like to clean it right away due to the carbon steel blades.

Pigs are a lot tougher (because of the thick skin, hair, and fat) to process. Typically have to switch blades half way thru a pig due to the fat that sticks to the blade.

Basically any good drop point knife will get the job done. Pick one that is comfortable to hold when your hand is wet and is easy to clean afterward and you are good to go!