Being Canadian I am a little bias towards these knives. Trying to be objective....
I have the quite a few the Grohmann made stainless steel knives. My D.H. Russel belt knife (1/8" blade thickness and sabre ground) is similar to the camp knife. The camp model is 3/32" blade thicknes and is flat ground. The belt knife is one of my favorite knives.
The blade is offset below the handle. This allows me work with the knife on a cutting block without my knuckles getting in the way. There are serations on the tang for your thumb to apply more pressure (a nice feature). The handle is also curved so that there is little likelyhood of cutting one's hand due to slipping onto the blade. The edge retention is comprable to Cold Steel's tantos, not as good as their Carbon 5. These knives come in a carbon steel version also, I plan to compare the two but as yet have no data. However, the stainless version is extremely easy to sharpen.
The sheath is very much like what you get with a fillet knife. They seem to be well made and are nice looking.
The difference between the camp version over the belt knife I have as I see it. Flat ground blade weaker for prying, pooer splitter when making kindling, much better slicer and cutter. Lighter weight for the camp model.
I also have the larger survival knife which does duty in the kitchen all the time. Had the chef set but that went to my mom after she tried it out.
For camping I team the belt knife (I much prefere these over a folder) with a chopper (in my case Himalayan Import Ang Khola).
Hope this helps.