comments:
I prefer a thinner knife because I really don't smash it into wood and pry too much with it. This is currently one of my favorites. It has a flat grind and is a little thinner than 1/8". Generally, the thinner a knife is, the easier it is to slice with it. I also like my moras with a scandi grind, but they don't quite do as well with food prep. I think a flat grind is a good middle of the road option between carving and food prep and hunting. A hollow grind would probably be better for hunting, and a scandi would probably be best for carving. To me, a flat grind kinda hovers in the middle.
I don't have a picture handy, but it's this one. https://www.amazon.com/dp/B0DWSH82VW It really fits my hand well, wasn't expensive, is made of 14c28n (which is one of my favorite steels), and is thinner than a lot of "bushcraft" knives. It's essentially a fancy butcher knife. I find the shape is convenient and the full flat grind is much better for food prep than a scandi while carving wood well enough (I usually have a scandi folder on me, too, so it's not an issue). The sheath retention is at a good point between too tight and falling out. I like the little rope cut out in the sheath, though I don't use it all that much. It's also full tang, so I don't have to worry about doing something like batoning kindling. From what I can tell, the heat treat from Flissa usually leaves knives a little on the soft side, but I haven't noticed any real issues during practical use. I know chicken bones aren't particularly hard, but I processed a chicken last week with it, and could still shave with it after I was done. After 30 seconds on the strop, it was good as new.