david weaver
My father has a knife like that - sheepsfoot with that spike for knot work (?). I can't remember what it was called, sailor's knife or something he referred to it as.

The knife I like the best is a bone handled "wall street knife" by tidioute. It wasn't cheap, but in the world if knives, it wasn't particularly expensive, either.
https://www.knivesshipfree.com/great-eastern-cutlery-99-tidioute-wall-street-antique-green-jigged-bone-wharncliffe/

I wish knife makers would consistently make the same thing, but they tend to rotate on things other than standard congressional knifes, stockmans, etc.

Anyway, it meets the requirements for me (which are similar to what Wiley wrote, plus the unsavory-to-some habit of using my knife to cut food if I don't feel like getting up from my chair to get a proper kitchen knife).