I would remove the sharp front edge, and blunt the tip of the hook more. Your regular knife will be doing any opening cuts. The gut hook is purely for skinning, and needs no edge but the hook, and no points at all.
Cooper's comment about matching the hook to a 1/4" cylinder burr or chain saw file for formation ,and a 1/4" ceramic rod for sharpening is a really good tip to follow.
The last gut-hook I made was somewhat similar to yours, and was forged from W2 round stock. I didn't take photos, but will try and forge another one soon ,with a WIP on how I made it. The design was super simple. Taper the stock down to 1/4"/ bend the end into a tight hook/ flatten the hook a bit/ draw a tang out ,leaving the integral bolster/ put on a basic tool handle (no fancy ergonomic shaping)/ grind it all a bit and sharpen the hook with a cylinder burr.
The HT was done for a very hard edge and the rest was drawn down lower.
For those who want to experiment with this idea, but do not want to forge out a bar of round stock - Look around in the garage/shop for a Stanly screwdriver with a broken handle. Heat the end full red and bend it back in a tight "U". Shape it into a gut hook. Harden the tip in brine. Put on a new handle. Sharpen. It will probably work just fine.
In a specialized tool, like a gut hook, edge retention is the prime design factor. I may make the next one from a different steel than high hardness W-2.
CPM 3V, CPM M-4, and CPM 15V are good candidates. All have good wear resistance. Toughness isn't an issue here, but CPM M4 and CPM 3V are considerably tougher than D-2. CPM 3V or CPM M4 would work well as a gut hook, but CPM 15V many times the wear resistance, and is still tough enough.