I skinned and quartered 2 hogs this year with a 3" Russell from Arkansas.

Little neck knife that a hunter friend gave me.

Still sharp.

Up till this year I always used a 4" filet knife.

Hog hide is tough.

This thread was more about processing quartered game than field dressing.....there is a lot of info out there on field dressing but very little about how to process it after that.

I use a white river backpacker. I think this has a caper style.  They also make one now that is a caper and looks like a real winner.   I field quarter my deer in the field.  This knife stays sharp for an entire deer, but I also have a small hone I use to touch up and keep it super sharp.

I skinned and quartered (gutless method) 12 deer with two blades on a Havalon this year.  The second is not what it used to be (I will change it this weekend) and I should have changed it about 3 deer ago, but it is still as sharp as most knives.

Can't beat them IMHO.

I like a larger knife 5 to 5 1/2" blades . Less strokes with a longer blade in sliceing steaks .If you are saving the cape for taxidermy a longer blade is easier to cut the wind pipe and remove the heart and lungs .I used a smaller knife for about 6 years and recently went back to a larger one and couldn't believe how much faster I could gut and skin a deer . I found on **** a couple of old Marbels knives that were built in the 1930s it looked like they had never been sharpened and that's what I'm carrying now. I like a fillet knife for taking sinew off and cutting up steaks and chops. I typically cut up about 5 deer a year this year I included and elk , much more work! ..Tim

Esee Izula with micarta scales is the finest little skinning knife I've ever owned.

Alright, you guys are really selling this Isula off well... Hate to ask, has anyone tried out the suppose D2 Chinese copy?

I have really been itching for a D2 version of something, looked at the D'Eskabar, but too much belly.  

That White river backpacker in S30V , looks like a pretty strong contender though, thanks for sharing that option.

QuoteOriginally posted by mbugland:
Alright, you guys are really selling this Isula off well... Hate to ask, has anyone tried out the suppose D2 Chinese copy?

I have really been itching for a D2 version of something, looked at the D'Eskabar, but too much belly.  

That White river backpacker in S30V , looks like a pretty strong contender though, thanks for sharing that option.

I have both the izula and the white river capper (same as the backpacker but with g10 handles). I like both alot. they are very close in feel and style. The white river being s30v holds an edge a little longer but takes longer to sharpen. cant say one bad thing about either of them. after using them both for a while my thought is this. the white river is a great gutting, caping, "animal work" knife and that is what im gonna use it for. it will stay in my pack and only come out to break down critters. The izula seems stronger, i trust 1095 steel more, the rowen heat treat makes it hold an edge way better than any other 1095 steel knife i have. So the izula will continue to be my main knife everyday and in the field. and quite honestly, like happens every year, when i get an animal on the ground i usually just grab my izula out of my pocket and get er done. I will probably find myself doing this a few times in the future as well. So for me the izula is still the best knife around. But if the white river fits your hand or taste better it is a great knife and one that im happy to own and use.

Jason, greatly appreciate the insight. Might have to get my hands on one of the white river knives just to see.  I have an Eskabar with the combo blade that bounces around the truck, it has the same handle as the Izula, feels really comfortable.  I have been I search of the perfect walk around everything knife, that is still a a solid skinner. Might just have to commit to the Izula and try it out for a while.
Thanks again!