What kind of backpacking trips do you do? What do you use your knife for?
I have backpacked with a lot of knives over the decades and agree with either flat ground or convex ground blades as being the most versatile. You have a lot of good choices.
The Opinel blade will do anything, one of the best cutters at any price. I do consider them a project knife and have to put a few hours into mine before they are ready. First I follow the advice of a French guy who has four decades of experience with them and soak the entire knife overnight in a 50/50 mix of mineral spirits and boiled linseed oil. I use odorless mineral spirits. After it dries for a few days in the hot sun, I also use the Vaseline trick on the pivot area and redo that once a month. I like to keep my knife vertical in my pocket so I drill a lanyard hole so I can clip it to a leash that hangs of a belt loop. I can't even tell it is there.
The premium woods are really stellar, been carrying an Olive wood #8 for years and I am impressed with the Swedish 12c27, a very clean, tough steel that takes on a fine edge. They are not for prying or torking though. Slice with it only.
However I am in the camp that values and takes a fixed blade when going into remote wilderness. A Mora will do fine there but I prefer my old special run flat ground Dozier, a small, dexterous piece but unavailable now. That Dozier D2 does it right for me. I just don't feel right without a light folder in my pocket, hence the light weight and high performance Opinel cutter.
I just received an Opinel #8 in Bubinga wood, just beautiful and have just about gotten it ready to go. The sharpening on this one was really bad, kind of like my Northfield but a bit of work and it is shaving sharp now. The Bubinga is so hard it kind of has a ring to it when tapped. Nice features and color to the wood too. Got it for barely over 20 bucks. I think it might replace the olive wood #8 on the wilderness excursions. For all kinds of food prep or wood carving a good Opinel is very hard to beat performance wise. There are not too many knives that are this light for as long a blade, with such an amazingly comfortable handle and cut so well...I really like the 19th Century flair, just perfect for backpacking.
I have convexed mora blades, not just the edge but the entire blade. They are thin to begin with and when fully convexed they will be a better food processor for hard vegetables. As they come, they are great for wood and meat.
As I said if you convex that sharp shoulder off the scandi grind, the blade does become a much better slicer. That is work but you really need to fill the gaps with J B Weld or something in the wooden Classic Moras anyway. I consider them a project knife too, inexpensive but needing a little extra touch here and there. They also have that old world flair to them.