The Skipjack is a great pattern but I think it normally comes with a 4.5" blade, at least mine did. Charlie would probably stretch it for you though.
I agree with Hunts, I prefer the skipjack handle to the kingfisher's. . It just fits me better. My one gripe about the Skipjack is that the blade stock is pretty thick, too thick for this type of knife, IMHO. I tried to get Charlie to make mine out of .100 to .110 stock and he didn't want to. It still makes a great knife for breaking down a critter but I'd prefer thinner once I start using it in the kitchen deboning and taking off silver skin.
My kingfisher (which may have been MOGC's first) is a lot thinner and I really prefer it.
Rick's Lil Dumplin is excellent in the field but a little short for the butchering table, at least to me. Not knocking it, it may be one of the best all around knives I've ever used.
Tim Olt also makes a really nice 5" boner that would be worth considering.
Here is a pic of the four I mentioned side by side, maybe it will help you in your decision.