Re: Best skinning knife
I am going to second bigsal's comments. Get a knife with a comfortable handle and shape. Most steels are sufficient. What a softer steel allows is getting a very fine edge quickly. A hard steel like the ATS-34 stuff holds an edge very well but is big work to resharpen.
Odds are you will be sharpening your knives everyday and wanting to steel throughout the day. Really hard steel will be big work.
Many of the people working on processing fish on the coast are switching to these softer steels. Very sharp, and easy to keep sharp. It's not like hunting where 'sharpening' a knife in the field is a pain.
I have used German knifes with success and Japanese knives have solid reputations for their cutting ability. Style, size, and shape to suit your needs.
Also, being a work environment, the knives may gain feet. Having knifes that you can afford to replace is not a bad feature to consider.