Almost any good skinning knife will do for your skinning and cleaning. Some prefer a skinning knife with a hook on the end of the blade to cut the stomach lining without damaging the intestines, good plan if you have not cleaned many deer.

More important is to have a good bone saw or hacksaw to cut through the legs and neck. Also you want a good spreader that will go through the hind legs, at the tendons in the lower legs near the hooves to spread the deer so you have access to do the skinning and cleaning as the deer is hanging. Can hang deer from a tree limb, swing set or any other raised point to make it much easier to skin.

Other option is to take it to a local processor and allow them to skin and process the meat and package it. This is the best option if you are not accustomed to skinning and cleaning a deer@@@@