after looking at shorter skinners I came across the Slimming knife.

4 1/2 inches
it is a fish processing knife for gutting and gilling fish
make the opening cut run the guts out
I believe many also use them as a beaver knife
for size refrence that is a 7 inch butcher that has been ground down to about 6 5/8 and the S131-5 is a 5 inch boning knife
the top knife is unknown name but the best 25 cents I think I ever spend on a knife , I skinned and broke down a bunch of deer with that knife when I got started.

is that what you are using as a beaver skinner ?
I figured it for some reason I didn't like the rounded tip I could always grind a butcher tip on it

Looks like it would make a good butter knife.
Might could dull it up and use it like a skinning bone.

I have that exact knife on top...can't tell the two apart. I found it maybe 50 years ago in an old abandoned garage. It was normal size then but years on the stone has reduced it as shown. A wonderful soft steel that can take a good quick edge. Take care....

OTG

I can see just enough of the makers stamp to say it's something German I think I can make out clearly that it was 5 1/2"
maybe some one recognizes it I got it 23 years ago at a church rummage sale , it was in a box of kitchen utensils

This is my "beaver" knife.

It's called a peeling knife. At least that's what my grandma told me to get out of the drawer.

Bottom knife could open clams, scallops, and oysters maybe, if the knife is not too large.

It might look blunt , but it is shaving sharp around to the mark