This is one of my newer hunter styles. It’s a small blade, 3 3/8″ edge, 3/32″ thick, with a full height hollow grind. It is a long clipped point, fairly short in height, and some nice belly in the edge. Which still allows you to “Ring” the back end when field dressing, the belly is nice for opening up the carcass, and the curve is also good for skinning. I’m not a fan of very tall hunting knives.
I’ve gone through a lot of different hunting knife designs over the years and this one is my favorite. The edge curvature is good for breasting out poultry and waterfowl, specifically the transition from the vertical keel of the breast bone to flatter the sternum. With too shallow of a curve in the tip I have found that it is easy to wind up with a series of long slices into the meat. With enough of a radius you can get a cleaner cut.
The knife has some shape to it, useful and elegant, but nothing that does not need to be there.
All of my knives are hand made by myself, in a shop located on the outskirts of a small village in NY