The Victorinox linked above is all you need after skinning. You literally only need that one knife. Anything else is duplicitous or simply unnecessary unless you want a saw for rib work.
I use victorinox. My employees use Dexter. Walton’s makes one that is similar to these two and a lot cheaper in price but there is a reason for that. A few years ago I could buy a box of 6 victorinox for about $60.00. Now, one knife costs $20-$30 but that’s all I use and have used for about 25 years. Before that it was cheaper knives that I would burn through pretty fast.
Victorinox fibrox 6 inch boning knife straight, semi stiff ( I think)
Also the Outdoor Edge FieldBone is an excellent knife for the price, gets sharp and folds up. I skin and bone out the hanging meat with it alot. Very light weight and orange.