[ickledevil]

Shame about the knife.. was it hardened?
I agree on the choice of steel, although hardening stainless is I understand a little harder than 01 etc. Have been told there is a type of damas that is stainles after hardening, will email the manufacturer to see about that. As much as i agree stainless is the way forward, I wish there was a way to use 01 tool steel, as its both easier to work and will hold a better edge, although stainless will stay useable longer it is harder to sharpen and wont sharpen quite as keen. Agree with the stilletto shape although how wide a stilletto I dont know, part of me says narrow like a old british commando knife the other says wider more like the old omer flat hunt. I disagree with the serrated or wavy edge though but would possibly add a dedicated line cutter. Mainly due to the fact the serrations are harder to maintain and keep sharp and only of real use sawing through very thick line although a serrated section possibly half the length of one side could be useful. A razor sharp straight blade will cut just as well on all but the thickest ropes. Also think I'd go more than 10cm blade, maybe 12cm, more of a cutting edge to use when slicing and dressing fish (which I know many people use their dive knives for.) As for handle agree good grip is imperitive am torn between a solid metal knife, same thickness like the effsub knife mentioned before or adding handles probably stabilised micarta or similar bonded to the metal and pinned too. Although this no matter how well done will add an area difficult/impossible to clean, that could trap water. As for sheath I agree should be in safe and secure unless you really want to remove it (a lanyard hole in the blade is essential.) Im thinking a kydex sheath, heat molded for a perfect fit and possibly covered with neoprene to allow attachment to suit if desired.
Great points and keep them coming, if anyone cares to upload a picure or diagram of their ideal knife feel welcome
Joe