i've been reading quite a few of the posts related to a good survival knife...
i remember when i went hiking in the mts and sunshine at the foot turned to snow at the top...and the knife i brought with me was for kitchen purposes (hiked up to a cabin)....borrowed from mom's kitchen...
that large kitchen knife did everything i wanted it to do like splinter large logs for tinder, gut ,cut and trim ,slice whatever we were supposed to eat,like onions,tomatoes chicken etc,

it wasn't anything fancy, made in Japan though, sharpened on just about anything...then took it back to my mom...who still swears by it! and still uses it today!
now isn't that what your survival knife should do?

a simple, large bladed kitchen knife made in Japan!

any thoughts?

use what you have my son, and use it well