It all depends on if you are processing the whole animal or just gutting the animal and sending it to a processor. If you are doing the whole processing I would not recommend just the USMC ka-bar. A knife with a point will put alot of holes in the hide when skinning making the hide worthless. I use a 5 inch knife with a hook on the end for splitting open the pounch. I also have a skinning knife made for skinning hides. Once I get the hide off I use a 5 inch boning knife to debone the meat from the bones. Lastly I use a smaller thin fillet type knife to get any silver skin off before I package the meat.
"The deerskin rug on our study floor, the buck's head over the fireplace, what are these after all but the keys which have unlocked enchanted doors, and granted us not only health and vigor, but a fresh and fairer vision of existence" -Paul. Brandreth