If you’re gonna use a tough steel like 3V or 80CrV2, don’t be afraid to go with a thin knife, those steels should handle it. I don’t get the trope that tough steel must have a really thick stock, seems like a waste. If you absolutely must have the sharpened prybar (above 0.18 inches thick I’d say) don’t be afraid to go with a thin edge of 15 DPS, seriously it makes a huge difference in how well the knife performs over say a 20 DPS edge. Took my winkler woodsman down to 15 DPS and oh my god that .18 inch stock will now chop hard wood and also carve like a dream without any chipping that I’d have with a brittle stainless steel at that geometry, wish it came from the factory like that. Also unpopular opinion inbound- I love pommels, on the end of my knives, whether a flat bit of exposed tang for light hammering or a spike for glass breaking, I love that extra bit of utility, any fixed blade I’ve used extensively without one, I’ve always found myself missing the pommel.