At minimum I feel it should provide chopping: Because of this I feel blades under 10" are inefficient, but I suggested the Super Bowie because I know some of the smaller knives can be surprisingly efficient with high weight and a hollow grind. I was trying to stay within the OP's length preference...
Hollow grinds offer better edge protection against accidental side loads: This requires much less care when "unsticking" the edge while chopping. Much of the worst apex damage I observed occurs on retrieval, NOT ALWAYS, or even usually, on the way in... Something very few "experts" seem to be aware of, which makes me wonder just how much we should listen to them...
I don't understand why turning big sticks into small sticks is such a requirement that it should have any effect on the design of a knife... In fact, I have been interested in this for 30 years, and I defy anyone to show me an article detailing this task as something that should influence Survival Knife design prior to 1995...
Furthermore, unless the edge is kept at an extremely blunt angle, such as 20 degrees per side and over, the edge beaten parallel to the grain will inevitably suffer micro-folds because the grain is not dead straight... Edges opened to 20 degrees per side perform so poorly they make many small effort tasks into dangerous major effort tasks, especially simple things like cutting rope fibers and meat, reducing the utility of the knife... Losing 5 degrees per side easily reduces the effort by half... But then, they will micro-fold when batoning... Batoning or actual cutting/chopping? My choice is clear...
Japanese-made Aus-8 and 440 knives are very reliable, and in fact hard to surpass... Where the knife is made is what matters. I'll concede Taiwan is not promising, which is why I so far I never got one...
I don't defend the tip: I prefer spear-points (in theory).
I owned the SOG Tech II which is a quite similar knife but lighter: Again the overall weight will help, but I understood about the buttcap being steel. The hollow grind I knew would be a huge plus. Again, I was trying to comply with the OP's low price: Not my first choice, but the best "small" I could think of, and I do know from a reviewer it could make deep single hit bites that were quite eloquent to see...
Until you see a rotten handle, this is more theoretical than real, especially with a stainless tang...
The one point I agree with is the "fighting point" robs tip mass for chopping, but it can add versatility in other things.... It's not a deal breaker to me, but I do agree it doesn't belong on a dedicated "Survival Knife"...
Gaston