I highly recommend the Wyoming saw. This makes quick work of sawing off legs and antlers. When I cut up my elk at the kill site, I take the rear hams off whole -- I don't debone them. This is a bit heavier carrying out, but it also keeps the meat in better shape -- you don't have that inner meat exposed to air or dirt, and the outer meat is generally fairly well protected by membranes. I saw off the hoof then cut off the ham. I do the same with the front shoulder. The Wyoming saw looks like a hacksaw. It comes apart and packs into a fairly compact carrying case. The hacksaw form makes the saw very easy to use.
As far as a knife for skinning and cutting off the major pieces of meat, I like a Schrade "Old Timer 11430T Blade Runner Gut hook knife. I don't particularly like the gut hook feature. But the knife itself cuts well. I seem to be able to cut up a whole elk (skin and take off hams, shoulders, backstraps, tenderloins, rib meat) without having to resharpen or at least not resharpen too much. I use a different knife to gut and field dress my elk: an old Marble Knife from Gladstone, Michigan. I do the field dressing honors with this knife for sentimental reasons: it was my deceased father's hunting knife. Having said that, it does a fine job field dressing the elk.