My experience is with whitetails. Any knife will do. I prefer a maximum 3.5 to 4" blade length with a clip point, but I have big hands and I don't have any problem getting my index finger up behind the tip of the blade to open up the abdomen. A Swiss Army Knife or a kitchen paring knife will work. The key is to have a sharp knife. A higher-quality knife will hold an edge longer, and may be an advantage from that standpoint. Get what you like, or use the Gerber.
Remember, our predecessors were using flint tools for this task for thousands of years! Come to think of it, I may knap up a nice blade and try that this fall.
I am so ready for deer season....
RBH