Best chicken-killing knife

(Those of you who are squeamish might want to move along.  I know that there's a big difference between eating meat and being willing to talk about killing livestock yourself, and this post falls into the latter category.)

I've had a couple of readers (and my husband) ponder the best chicken-killing knife, so I was hoping the internet's hive mind could come up with an answer.  When the time comes to slaughter our broilers, we use the technique of hanging the chicken upside down and quickly slitting both large veins in its neck, which kills the chicken very quickly and drains the blood out to produce quality meat.  However, if your knife and technique aren't good, you can end up hacking at the chicken's neck, which is decidedly unpleasant (even more so for the chicken).

We don't have a special chicken killing knife --- I just use our best kitchen knives, sharpened right before chicken-killing day so they'll easily slice through paper.  Being sure to brush the feathers away from the neck before cutting helps too since feathers are much tougher to cut through than skin is. 

But I can't help feeling there's a better knife out there.  What kind of knife do you use when it's time to put your broilers in the freezer?  Or perhaps you're a believer in wringing the neck or chopping off the head?