Knives are more specialized now than ever before, and it's mostly artificial. I know of one grand old gentleman who still carves turkeys and roasted pigs with the long bayonet he was issued (and smuggled home from) WWII. I use a Ka-bar in the kitchen when no one is looking (people whine). My grandfather used a curved tipped bread knife for skinning in delicate places. Plenty of troopers in a hundred wars carried butcher and skinning knives, as did most outdoorsmen.

Find what you like and can afford. Make sure it does everything you need it to, and that you ahve a good sheath. Keep it sharp and clean. That's all it needs to be. If you find it in the butcher block at home, well, at least you know the knife.