Yeah, well once you scald the carcass to help when scraping the hair then skinning it isn't that hard on a pig, BUT most folks don't try to save pig hide either. Heck alot of older folks I knew didn't skin it AT ALL when butcherin' a pig. Once you scrapped the scalded hide that was it. Butcher the hog, and go about your business. BTW The standard 7" Old Hickory knife is a good one for butchering hogs.
Oh and folks who keep saying "I don't like points on my skinning blades". One, huh? I used a schrade sharp finger for years on hides I wanted to keep, and it dang sure has a point on it. Most hides are HECK to get started without one. And two, when using an American Butcher pattern knife like the 7" old hickory you flip the blade over after the initial cut so that the spine of the blade rides the meat under the hide, and the cutting edge is "up". That's why I never understood "gut hooks" on blades because you could already "zipper" the hide without one. Now if what you are worried about is poking a hole in the hide with the point, then I suggest you reevaluate how you are handling the knife itself. Besides the fact that you peel 99% of hides off after the initial cuts (you peel without assistance of a blade) if you are having a particularly difficult time with the hide then the cuts you should be using to separate meat from a hide are a draw cut, not a cut shoving forward. With a draw cut it is difficult to poke a hole unless you are just trying to do it, because all of the cutting is done with the curve and belly of the blade, NOT the point.
Anyway, I dunno, your milage may vary. Your technique may vary. Heck I may be misunderstanding the problem...
But you want a non-chinese blade for butchering hog, and you want it to hold an edge, AND you want it under $20-25 then a Old Hickory 7" butcher, or a Russel Green River 7" pattern butcher (that you put handles on yourself) are going to be hard to beat.
my 2 cents...
God Bless...
GoodOlBoy