This is a pet peeve I have after buying a bunch of popular small fixed blades--why make a knife the size of a paring knife with blade stock thicker than a good machete? It makes no sense, why would a tiny knife ever need to be so stout in any practical use? I have a 14" Tramontina machete that is ~2mm blade stock that I've abused, chopping through limbs too that are too stout for a machete, banging it off the occasional rock, and the thing is straight unkillable. A tiny Bradford G3's blade is nearly twice as thick . . .
That Zubeng at the top is about the same size as one of the Bradford's I bought (a Guardian 3, I think) but it's much thinner behind the edge and cuts circles around the Bradford. In the photo I posted in
WillB
's other thread that's up now the Dalman and the Arno Bernard are both great cutters as well. The two neckers in that photo do okay, but are a fair bit thicker behind the edge than the other three.