The ones that uyotg posted above look pretty good to me, although I would have a slight preference for the drop point over the other. However, my strong preference for dressing, skinning, and quartering deer is a caping knife. As such, my preference for a Busse blade would be a cultelus. I find a preponderance of belly (like in the pork belly skinner) to be a decided hindrance when skinning. Also, I use my index finger as a guide to prevent poking the gut when opening the carcass. Really, there isn't much knife work in skinning a deer- (midline to neck, midline to anus, brisket to elbow x2, crotch to hock x2, around leg x4). Other than that there are a few cuts necessary to release the internal organs, and a few strokes will release the skin at troublesome spots. Skinning is much more pulling than cutting. But, I skin deer while they are still warm. Once they have hung for a day or two it is a whole new game getting the hide off of one.
I have a Sar5 shined (stripped the coating and mirror finished blade) and sharpened up, but I fear it is too big for my tastes and I will be back to my efficient- but boring- caping knife.