Ka-bar makes a shorter version you may like. Also, go look at what SOG offers.
http://sogknives.com/store/fixed.html
http://sogknives.com/store/fixed.html
good deer knife
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I have never used gloves, blood washes off, and it won't hurt you at all! 
Tell that to my uncle...... He got some kind of disease cause he had an open sore or cut himself while skinning one. I've heard of others catching something as well. Not that that makes me wear gloves, just sayin.....I have never used gloves, blood washes off, and it won't hurt you at all!
The SOG Seal Pup does a good job. Not the IDEAL skinning knife, but in general, it does awesome. It'll cut thier throat like the grand canyon: deep and wide..... So far, I love mine. Takes an edge easy enough and holds it relatively well.
For thirty years or more I used the "Edge Brand" "Solingen Steel" stag handled "Buffalo Skinner" I bought new when I was 13 years old at W.T. Grant as my all around hunting knife, for gutting and skinning, deer and small game, and LOVED that knife...
UNTIL I lost it in the woods when the third or fourth sheath I had to buy for it failed!....
I had a Western Drop Blade Hunter in my knife drawer that I acquired some time ago that I let my son use as a hunting knife when he used to hunt with me...that I began using as my "hunting knife," It is absolutely the GREATEST knife I have ever used to gut a deer...
THEN I acquired an Old Timer classic Skinner knife on clearance at Dick's for a song, and I am now CONVINCED.
You NEED a decent "Drop Point" as your "Field Knife," and a dedicated "Skinner" for skinning....using a "Skinner" for gutting, and you will be hamstrung a little, using a "Hunting Knife" for skinning and you will be also hamstrung...a LOT!
"Compromise" knives that can do several things means they CAN do several things, but none of them WELL....
You need a good DROP POINT for Field Dressing, and a good SKINNER for skinning...and NEVER the 'twain shall meet....
Just as you need a good stiff knife for BUTCHERING, and another nice flexible Fillet knife for BONING...
IF you hunt AND butcher deer, you will need a MINIMUM of 4 good knives...GOOD, not necessarily EXPENSIVE...
While my Western Drop Point is no longer made, there are plenty of good 4" drop point stainless belt knives Made in USA by several manfacturerers, Buck, Case, Gerber, Kabar, etc, ...that are available and that will hold a good edge....
You will have a hard time beating an "Old Timer" $19.99 Classic Skinner carbon steel Skinning Knife for what it does, large enough for skinning, small enough for "caping," as long as you oil it after you are done before you store it...
If you are lucky enough to find or have a Case XX Fillet Knife, it will be the knife you use the most for deboning AND butchering....
And an Old Hickory Carbon Steel Butcher Knife that you may find used at yard sales or flea markets for a song ($5-$20) (mine is the one my Dad bought in North Carolina new just after he married my Mom, when they were at Ft. Bragg in 1944, for $2.00...) is about the best carbon steel kitchen/Butcher knives you can find....they REALLY hold an edge...
UNTIL I lost it in the woods when the third or fourth sheath I had to buy for it failed!....
I had a Western Drop Blade Hunter in my knife drawer that I acquired some time ago that I let my son use as a hunting knife when he used to hunt with me...that I began using as my "hunting knife," It is absolutely the GREATEST knife I have ever used to gut a deer...
THEN I acquired an Old Timer classic Skinner knife on clearance at Dick's for a song, and I am now CONVINCED.
You NEED a decent "Drop Point" as your "Field Knife," and a dedicated "Skinner" for skinning....using a "Skinner" for gutting, and you will be hamstrung a little, using a "Hunting Knife" for skinning and you will be also hamstrung...a LOT!
"Compromise" knives that can do several things means they CAN do several things, but none of them WELL....
You need a good DROP POINT for Field Dressing, and a good SKINNER for skinning...and NEVER the 'twain shall meet....
Just as you need a good stiff knife for BUTCHERING, and another nice flexible Fillet knife for BONING...
IF you hunt AND butcher deer, you will need a MINIMUM of 4 good knives...GOOD, not necessarily EXPENSIVE...
While my Western Drop Point is no longer made, there are plenty of good 4" drop point stainless belt knives Made in USA by several manfacturerers, Buck, Case, Gerber, Kabar, etc, ...that are available and that will hold a good edge....
You will have a hard time beating an "Old Timer" $19.99 Classic Skinner carbon steel Skinning Knife for what it does, large enough for skinning, small enough for "caping," as long as you oil it after you are done before you store it...
If you are lucky enough to find or have a Case XX Fillet Knife, it will be the knife you use the most for deboning AND butchering....
And an Old Hickory Carbon Steel Butcher Knife that you may find used at yard sales or flea markets for a song ($5-$20) (mine is the one my Dad bought in North Carolina new just after he married my Mom, when they were at Ft. Bragg in 1944, for $2.00...) is about the best carbon steel kitchen/Butcher knives you can find....they REALLY hold an edge...
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