I think an interesting knife in 0.25 thickness would be a 7.5-8.5 incher in uncoated D2 with a full convex or a 1095 coated scandi convex grind.
I think one of the best and toughest knives on the market is Bark River's Bravo-1, but it is spendy for the average joe. It's also not a chopper.
I am not advocating copying it, but that mix of spine width, a decently penetrating tip, and laser like zero degree sharpness is a fantastic combination.
So make a bigger knife with that mix of design cues that is more affordable and in the chopper class.
The Lapps designed a great chopper style called the leuku. It's weakness is in its traditional stick tang design. You guys aren't bound by the past. I imagine a 8" bladed (~13 OAL) scandi convexed full tang blade would be both heavy enough and a formidable chopping knife with the right handle and would still be a fantastically sharp knife after a touch up.
I have never seen the sense of .25 inch stock in a flat grind. The edge is usually left too thick for decent cutting and if thinned out, it kind of undermines the rationale of all of that supporting steel behind a now weakened edge profile. The convex or scandi convex grinds yield substantial strength, a fine edge, natural wedging action on chopping or batoning, and come complete with a built in sharpening angle that is almost impossible to screw up.
I urge RAT to look into a designing a modernized full tang leuku with an ergonomical and scaled handle that would not be overweight, have a really good chopping profile for the length and weight, easy to restore to razor sharp, and be completely different from the existing RAT products so as to not cannibalize sales between the two lines.