I've been conditioned, so to speak, to "expect more" of a fixed blade - that it be larger, fit the hand more fully etc. Despite what I feel are genuine ergonomic issues, I think a good bit or the problem for me is psychological.
Great point David and yes - I think most of us automatically think HUNTING knife and associate that with fixed blades knives. Being a man, that often converts to big bad knife !
A very important point that I forgot up till now is that the Humphrey knives vary in size, some more than you might think. On the KSF website, the measured length is posted with each knife in specs and they can vary more than one might think. Probably because they are hammer forged instead of stamped blades. All four of the Whitetails that I ordered were listed at 5.7 inches, but, I saw a few that were listed that were quite a bit shorter, one at 5.38 inches.
While I am content with the length of mine, IMO, the 5.38 inch one would have been smaller than desired, so something to watch out for.
In comparison, the Muley I got is 6.7 inches long and while it is comfortable, after carrying both (in the same dual scabbard) I have given the nod to the Whitetail for being more comfortable in the pocket, especially when sitting. The difference in the two is that the longer Muley is mostly in the handle.
If Lon decided to make the Whitetail at around 6.0 or 6.2, that might make a great little knife even better, but, I personally would hate to see it grow any larger because it might sacrifice comfort in the pocket.
I use my block full of Wusthof Classic kitchen knives nearly daily, and they range from 3" blade paring knife size to a very large and long 10" blade chef's knife. They all do certain things better than others in a kitchen. The largest knife is great for quartering a watermelon. The four that gets the most use is the paring knife (smallest), small boning knife, 7" Santoku knife, and the 8" Chef's knife. The curved blade 2.75" bird's beak excels at peeling veggies. Then the bread knife excels at cutting bread. The tomato knife excels at tomato slicing. The paring knife is easiest to maneuver when removing skin from a chicken, etc. Sorry to bring all that up, but, I wanted to make a point that often a smaller blade proves to be even more useful than large ones.
My mother and her sister (now passed) were fantastic cooks and cooked large dinners probably five nights a week. Think of grandma's cooking when I tell you this. Meat, plenty of vegetables, and often homemade rolls or biscuits. They spent a lot of time in a kitchen and using knives. Both of them owned about three carbon steel knives each. A larger meat slicer, a medium boning knife, and a paring knife. Most often, the paring knife was in their hand and the blades were well used looking. Lucky for me that when they cooked like that, I was much younger and had a faster metabolism.
Do you plan on wearing them out that fast?! 
