I'm following this thread with the same interest. I have true customs, a few Blind Horse, Tops, ESEE, Schrade, Buck...the usual suspects. I'm not putting that out there by way of saying "look at me" but rather to eliminate the obvious.
You're absolutely right with the trend towards knives much to thick to do most common tasks. To me the extra bulk provides unnecessary weight and (again, for most purposes) makes slicing, cutting duties more difficult than necessary. For my needs a blade of around 4-1/2" - 5" using high carbon steel @ 3/16" (preferably slightly less) and a full flat grind to be the ticket. I also insist the final price be no more than around $110 to my door. Nice to look at but not a be all for aesthetics.
A good Bird & Trout with proper design and thin from edge to spine is where I continue to look. Tough handle, squared spine (hey, I gotta cook with a fire right?), carbon steel for ease of sharpening, a thick and unadorned waxed leather sheath, etc... That's the ticket.
Oh, and it's just a personal thing but... Please knock it off with the thick, pasty anti-corrosion coatings for us "non" Rambo wanna-be folks. It slows down the cutting process, lasts maybe a couple of months and in the end gets removed because it looks like crap anyway.
Best,