Wasn't sure where exactly to post this. I am wondering what you all make of this profile.
90% of the handmade knives I saw in Yucatan, Mexico are this profile and I don't know what to make of it. You have more tip accuracy, but the tip is at such a large angle that it doesn't work well for most tip work IMHO. You can rock just fine, you can chop, you can push, pulling is a little weird for anything but small objects. Seen the bigger ones with thicker spines used for meat breakdown and I've used it a bit myself on fish. Maybe it's just an aesthetic/tradition, maybe it's just an easy shape to forge, maybe it makes sense ergonomically....
I've got a few of these and before I fix em up too much, I want to hear your thoughts.