I really like blades of all kinds, and at one time I would have answered this differently. But now, I'll just say, use whatever you like. If ya know what you're doing, reasonably sharp blades of many different descriptions should be able to get the job done.
In general, I like thin edges, on full height (or nearly so) flat grinds. It needs a comfy handle shaped to allow a multitude of grip positions, and I generally prefer an unobtrusive single guard. I like hard steel on blades used for controlled cutting. Lots of belly for skinning, though a wharncliffe works well to make the initial slits under the hide. I sharpen / touch up if it won't shave arm hair.
That said, I've broken the above guidelines countless times.
The best blade won't cut when it's dull, so evaluate your knowledge and skill in that department. There's no point spending good money on a new knife if you're "sharpening" with one of those pull-through carbide abominations.
Not everyone carries a "hunting knife" solely for gutting in the field. I've often used mine to trim a limb out of my line of sight, construct a hasty ground blind, quarter deer, kill varmints, and so on. So a bigger stouter blade would not be out of place in those situations.