I'm happy you like what you see guys. I just thought I'd comment on some of the details. Mainly the bolsters. It is very difficult to do these flat bolsters. You have a bunch of straight lines meeting at the corners, and if you miss, it looks bad! (I will not show you my attempts at same!) I collected a couple of knives with flat bolsters, antiques, and pondered why they are so rare, until the realization came, that they are tough and not all the knife finishers could do them. They likely all had to go to the Master cutler to be finished.
It's a detail for high end knives only. Note how the older knives' bolsters in the pic aren't nearly as well defined as Tony's. Some rounding is due to pocket wear, but they never were as great, IMO.
The other detail I'm not as sure of, because the number of animals I've skinned in my life, you can count on two hands, and that is the slight belly to the cutting edge of the blade. Remington used that "belly" on a lot of their bigger hunter type knives also, as I recall, to increase their effectiveness, and the few tests I've read agree with that assessment. Maybe you more intrepid woodsmen can comment further.
Darn this is fun!