A quality two inch blade could do about 95% of what I ask my big-game hunting knives to do in the field: open up the animal, remove internal organs, and cut the animal in half for easier transport. I'm sure it could do a lot of butchering as well, with some difficulty. Depending on the blade shape it could probably do most of the skinning I typically do as well. ( I don't skin by hand very often.) It would be my ideal choice for rabbits, gamebirds, and fish (the "survival menu" in my neck of the woods.)

Those Ingram knives sure are sweet--pure function. What kind of 2" blade did you order? Any pics/links?

Regards, Vince