I will critique this knife as knife maker and designer. As I have never used any of the skinner knives I have made to actually skin anything. And all I know is the making, and design.

Being said I will divide this into sections and critique each element.

Handle:
The handle appears to be comfortable however only the end users hand really counts in this aspect. The design looks nice and the shape of the handle flows nicely together.
However the riveting has blemishes to it and may require a little sanding/polishing as there are nicks from either the cutting of excess stock or the setting of the rivet.

Blade:
The folding appears to have been well executed and all the folds appear to have welded together vary well. Depending on the customer the blade grind itself should be more or less visible, not knowing the intent it is difficult to discuss. On my blades I prefer the blades grind to be obvious, however that design characteristic is often up to the end user.

Design:
The design you have come up with is a visually good design and the blade flows well with the handle, and both go together well. This is a generally individualistic knife, after all in knife making you start with a template for instance if you desire to make a skinner then there are certain design aspects that must be there for it to be a skinner and you have added your own flair vary nicely.

[Hey, I can write critiques now!]

First and foremost, I think this is a very excelent knife. It's better than I can do in several respects, and it's a credit to our craft. That said, this is a critique, and there are things to critique.

I have skinned somewhere around a thousand deer and a meager handful of various small game with at least a dozen different knives over the last thirteen years, so I lay claim to a fair measure of experience on the matter.

The single biggest problem with this knife is the sharp point on the "zipper," or gut hook. If left unaltered, that sharp point will completely defeat the purpose of the feature, ie: to quickly open the belly of the animal for field-dressing without the risk of piercing the stomach or intestines, the filth, bile and bacteria in which would contaminate the meat. Happily, five minutes with a file will solve the problem.

A deep "belly" is highly desirable for a skinning knife. You have the right idea here, but it ought to be taken further. The blade of a good skinning knife should nearly be the arc of a quarter circle (as that's about how much rotation you have in your wrist), preferably extending back behind the plane of the knife handle.
[Then again, I've skinned deer with a swiss army knife, with paring knives, and I'll even admit to using a Marine Ka-Bar for most of my skinning. It's a tremendously impractical choice -mostly for maintaining my image- but it goes to show that, ultimately, a sharp edge matters more than blade style.]

I have some issue with the shape of the two cut-outs at the base of the blade; I believe their orientation will leave the knife held somewhat awkwardly in the hand, but at this point I am picking nits.

This is a beautiful knife and will be for a very long time -because in this case, using it as it is intended will deepen the etch and make the damascus pattern more vibrant with age.

Bravo.