I wasn't referencing the thickness of the stock itself, I like a beefy blade as much as the next guy.
I'm talking about how far that thickness goes down the flat before the bevel starts. Seems like it could be thinner behind the edge, and thus be a more efficient slicer, if it was a full-flat profile rather than sabre.
But that's just my opinion. I used to really like scandi grinds on fixed blades, but they never go in the bush with me anymore. I guess how I use knives has changed and the scandi, sabre, etc grinds seem to diminish the slicing ability that I value more than how robust a blade is.
All that aside, they appear to be beautiful and well-made knives and I'm absolutely thrilled that there are people who love them and that they are able to acquire something that brings them joy.
No disrespect intended! Congratulations on your purchase!