Because I bought them and told others I would trial them, I have used one of the Mora2000 knock-off knives Can-Am was selling. Without sharpening it first, I have gutted 3 deer and skinned two of them. It failed while attempting to gut a cow moose Friday night. That was a tough gutting job! Wound up going with my Buck omni hunter for the gutting. I then tried, the next morning, to skin my cow with another new knock-off blade. Didn't measure up without initially sharpening it. Then it did all right, but not spectacular where the fat had hardened. Finished the job with my Buck General (my go-to knife for 25 years) when the jobs are not deer.
i have been using a Sandvik folding saw (it takes recip saw blades) for years but it seems I lost it in the move last year. I had a Sierra wood saw and tried that on my doe this year, not too happy with it. Couldn't find another Sandvik, so I bought a drywall saw, ground off the point and the first 5 or 6 teeth, smoothed it all up and it cuts great! I always cut out the pelvis. Cut it out and remove it. And all you have to do is drag everything out. No pulling the arse out, tying it off, cutting around the anus, none of that. Nice and quick and clean. Cut through the pelvis on both sides, cut the small pieces of meat and sinew holding it in, lift it out. Now pull all the guts out, straight down. Everything is now outside the animal. Cut through the meat and hide just before the tail and you are done.
Never could figue out why people still pull out the arse and tie it off. Or why some insist on hanging from the hind legs and gutting it (everything falls into the chest cavity and makes an absolute mess when the gut is cut on the breastbone).