I lived in the High Arctic for many years and cleaned a lot of caribou. Moved south in the NWT and Yukon and started doing moose. I have really been changing my mind lately about tool choice and now take three knives and an axe or saw. I use a small pocket folder for the initial cuts, a designated skinning knife for skinning and a large straighter knife for quarter removal. The axe or saw is for ribs or briskets. My knives get thinner and lighter every 5 years or so.
I do the gutless skinning thing. The knife that has taken my fancy is the Victorinox lamb skinner. What a great blade!
What do you folks use? I use to be into rifle and caliber talk but now I just love the technical aspects of meat care. My caliber quest ended when I started using the 358 Norma. Now that nerdish part of my brain worries about knives. saws, axes and game bags.
My further thoughts on you tube here.