OOps!

[Woodbutcher]

 The post about Nessmuk at the end of March got the best of me. So I went to the library and got a copy of Woodcraft. I recommend it!
 But my question is about the shape of that blade. I understand the curved cutting edge. When I cut meat in the kitchen, I reach for the butcher knife. And I agree with a blade that is not too thick. But I don't understand the shape of the back of the blade on the Nessmuk.
 Please understand, no criticism or disagreement is intended, by this question! I'm just trying to understand and maybe learn something. The blade shape is very graceful, and certainly sized right. But why the extra "hump" behind the point? Is that done so the point is a bit more blunt?                                                                                                                          Thank you, Woodbutcher

[Joel]

You see that blade shape on a lot of skinning/butchering knives of that period,i.e. the various Green Rivers.  I really don't know the history of that particular shape, but I know that on my own knife it allows me to use the knife upside down to make cuts in the skin without puncturing anything.  Also that wide point makes slicing easier since the knife won't twist like one of the thinner skinning blades with the same belly shape.  Probably other reasons.

[Woodbutcher]

 Thank you, Joel. That makes sense.  Woodbutcher