I have my tastes pretty well narrowed down. Here is my ideal criteria:
- 3''-4.5'' blade length
-Scandi ground or thin saber convex (or somthing similar to my W. Davis' geometry)
- .095'' thickness, although I can be okay with anywhere from 3/32'' to 1/8''
- O1, 15N20, L6 or 1095 steel
- Narrow blade, around thumb width ideally.
-pointy point, usually straight spine or full-length clip.
-Natural Handle material
- Barrel shaped handle with swell close to the edge and no handle flair towards the blade (although a flair at the but is okay).
-pronounce bonbe (traditional of course)
- Swell at thickest point on handle approx. 1''
-Balance point just between 1st and second finger.
-Full exposed tang or long stick tang.
-Leather dangler sheath, western or nordic.
- It has to be pretty.
Having this criteria has really helped me cut back on buying knives. If the knife dosent satisfy most of those conditions, I don't buy it (usually

).