I made blades of Creole style with a slightly concave to reduce this problem.
We have finally the figure 5, where we see a blade of unusual section. This blade enhances the cut because it offers no resistance to penetration (position A). Think of a wedge, if it is thick and the angle is large, the effort to achieve the penetration should be greater.
In the figure we see that the blade is a strip approximately 15 mm wide (parallel to the cutting edge) and 0.5 to 0.6 mm thick.
The thickness of the blade in the cutting edge area, should be 0.4 to 0.6 mm, maximum 0.7 to 0.8 mm depending the abuse that is intended to submit the knife and with respect to cutting angles aproximdadamente 20 º for general use. Minimum 15 and maximum 25 º.
If this is a knife to cut very thin cold meat the angle can be reduced to 10 degrees or less, but limits its ability to cut something hard.
In closing let me share my attributes of a "a good knife":
It should be lightweight (unless it is one of those 4x4 knives which clearly we have for abuse, axing, hitting, breaking everything).
For this case the weight of the blade should be appropriate to the demands we're going to submit. The weight should never be in its handle.
The weight of the handle should not be larger than necessary. It must be able to control everything that can be done with the blade.
Any excess is useless, and can be harmful. Its hardness should be optimal (60 RC) for a Durable cutting edge, without being difficult to resharpen with simple elements (flatstone, steel sharpener, etc).
And preferably the blade steel should be corrosion resistant.
There are many concepts or criteria to evaluate or qualify a good knife and these are the ones that I think are the best, but nobody can affirm that really they are.
Finally, its qualities must justify
the price paid, "if worthy, is not expensive",
is expensive "when the price exceeds its value".