Help me find a Knife

For skinning, gutting and cutting meat I like a thin stainless blade and I know gerbers hold a good edge. A thick blade causes drag when slicing chunks of meat so a thin blade is what I like.

For sticking I like a strong blade that does not chip or lose the edge. I like carbon steel because it does not break as easily. The Kabar US marine corps survival knife is unbeatable in my eyes. I have owned mine when it only cost 27 dollars and now it is in the 70 something dollar range.

I use about a 27 degree angle on the blades edge and I rarely sharpen the blade. It took me several hours to shape the edge on the blade but holds the edge forever seems like. I also sharpened the top side of the blade the first inch from the tip so it cuts up or down and the blade is only 7 inches long and the length of the knife is only twelve inches and lightweight and not bulky.

I have cut 2 inch limbs with this knife in the woods to take out hogs and it holds the edge and has never broken.

The blade has a strong thick frame but the blood grooves take some of the weight out. The knife is not big and bulky yet it is is big enough to take down any hog.

I like taking care of carbon steel blades if they are worthy of it...