The thicker Mora blades aren't much fun for food prep, which is the OP's interest.

I have a stainless Frost's/Mora Clipper/Companion, the thinner one, that would cover both bases adequately. Especially if you take it to a guy with a belt sander and smooth off the hard angle at the top of the Scandi-grind. That would make it equivalent to the Chef knives in most restaurant kitchens, which are thicker than consumer knives in order to last a long time despite weekly mechanized sharpening.

BTW, I know several guys who like a Mora/Rapala/Frost's 6-inch fillet knife as their go-to kitchen prep knife. Sharp, handy, and manly.