This is one of the biggest questions I have about Busse-kin knives as a whole. SR-77, SR-101, and INFI are all big on toughness. I do not understand why most INFI knifes are made overly thick. It seems to me that one of the big benefits of very high quality steel is to make a blade thinner, to allow it to achieve the best slicing and cutting profile and reduce weight, while maintaining the strength and durability of a much thicker knife in a lesser steel. Rat Cutlery, TOPS, and Becker all basically use 1095 and are all regarded as tough knives and many, if not most, of the knives these companies put out are 3/16" or less. With Busse-kin's better steel and heat treatment I could see muck thinner blades then what are being designed and sold. I guess it is just that many people like a little extra girth.