Well, the term camp knive to absolutely, positively correct refers to a stout fixed blade knife with a blade in the 6" to 12" range; more usually the latter. It's kept around camp to handle the heavy chores like cutting kindling or taking a big animal apart at the joints, and anyother chore that comes up that requires some heft to it. I know what you mean though; something in the line of a light utility knife that can skin, slice, whittle, cut light wood.....little light pounding maybe etc. In that area, there are literally hundreds of knives out there. 4" is probably the most popular length for that type of knife and everybody and their brother makes at least one. I'd look for certain materials and for workmanship rather than any one specific company. Depending on your preferences in steel, the carbon blades in 1095, A-2, 52100, 5160 etc are good steels. In stainless, 154CM/Ats-34(properly cryogenically heat treated), D-2,Bg-42, CPM-30V etc are also excellant. For handles, I'd personally stay away from the delicate bone, stag etc, and go with micarta, G-10, maybe dymondwood, etc......those sort of materials which are both attractive and very strong. I make my own knives and rarely use manufactured ones, so I can't truly recommend one. For $200.00, there are a couple of well known custom makers, plus many others who might sell one for that price. Bob Dozier, who uses D-2 exclusively, used to have a couple of his for around $160. You might just do a search under custom knives and check what the numerous purveyors are selling these days. The most important thing is workmanship. Just because a knife is listed using certain materials, doesn't mean the materials have been properly heat treated or fastened firmly to the tang. Those who do those things, say so. The others just mention materials, not methods
