As a meatcutter, I'd recommend a good boning knife. Along with a good knife is keeping it sharp; I'd recommend a good steel and a good sharpener too. I use:
6" boning knife:http://www.acemart.com/prod4530.html
I also use a Chefs Choice electric sharpener too, but still love to bring out the oilstone when I have time and redress the edge!
Of course you can shop around and find the same type of products in a thousand places and probably a thousand different prices; but AceMart offers good quality at a reasonable price so I thought I'd give you a start there.
On a good knife, you create a 'burr' on the edge when sharpening. This burr will bend to the left or right; the steel 'sets up' the burr so it's straight and gives maximum sharpness. A few good strokes on a steel can make all the difference in the world. Once the burr has been worn down, then it's time to put it on the stone and sharpen it again.