Everyone's got their own opinion. It's all up to the person using it. Depends on how much you like knives. I love knives and have lots of custom made ones that I use. Other's don't really care and will use any old cheap knife. Something to think about is what are you going to do after you stick a pig and how often do you want to sharpen it. I use my same knife to gut the hog, quarter it up, bone it out, even fillet fish with it. I like a very hard HIGH carbon blade. If you can find one forged out of powdered steel or someone that makes damascus steel and tests the hardness you'd be very happy with it. D2 and ATS-34 blades are pretty nice. I don't like stainless steel but that's just me. Get you a good sheath and keep it on your belt and you should never loose it.
These are my 2 favorites made by Bill Middlebrook.
