Small knife with the type of blade I prefer in a hunting knife...slight drop point and more triangular cutting edge toward the point as opposed to rounded point. This allows me to run the point under the skin, push the blade forward, and easily cut strips of hide that can be pulled down. By doing this, I can skin a hog in less than 10 minutes as I never gut a hog. With the hog hanging, the meat stays clean and I'll get the hams, shoulder, loins, and even the inner loin without ever gutting the hog.
Knife is 7 1/2 inches OAL, forged 1084 steel, bear bone handle, pewter collar, and tea stained to antique...tippit
Topic: Hog Hunting Knife...Old Style (Read 1730 times)
