Go to youtube and watch all of the knife/hunting videos by user virtuovice and then pick one. He does the most exhaustive testing of hunting knives that I've ever seen. Their deer range in size between whitetail and small elk. He shoots between 70 -100 per year and processes them on video and then shows the damage tot eh knife edge. He also shows xrays of the handles so you can see the tang.
This guy has darn near tested every production blade in most types of steel available. He also shows how to sharpen them and talks about how hard they are to sharpen.
I've owned and tested many, many knives and used them to process my deer as well as others, but normally less than 10 per year. After 25 years of this I have a pretty good handle on what works for me. I wouldn't use some of the blades that have been recommended, nor would virtuovice. He does have videos of the test using them posted. Heck, I used a pocket knife with a 3" blade to process a deer from field to freezer, so don't get all caught up in something fancy. Also, if you spend $100 or more on a knife for this task spend it on blade material so you don't have to sharpen you knife during the processing of a large elk. Again Virtuovice talks about and shows you why and which is best. He processes his deer a little different than I do, but I stll think he is pretty much dead on, when if comes to knives he recommends. He goes high dollar, but a $15 Rapala works pretty darn good too. Keep that in mind.![]()
^^^ THIS ^^^
https://www.youtube.com/user/virtuovice/featured
One of the things not being discussed much here is the difference between steels with large carbides (e.g. D2, 440C) vs those with small or no appreciable carbides (e.g. 1095, 420HC). My sense is that in dealing with hair and the cutting of flesh, that large carbide steels keep the "micro-serrated" cutting performance produced by the large carbides (also good for rope cutting) that produce better abrasion resistance, but that repeated bone strikes with these steels can lead to chipping as the carbides are knocked out of the matrix. All this to say, I would lean towards a large carbide steel if you want to minimize sharpening during the process. Virtuovice encounters this in his earlier video reviews of knives like those from Buck that use 420HC that don't make it through a full processing before dulling.
Can't recommend his videos enough.