I think that handle design is a very important factor in bushcraft knives and it is an area that long suffered on US made outdoor knives. Ergonomics has really improved in the last few years.
If you are going to cut meat or prep food, a knife handle that indexes well with flatter sides and allows you to comfortably and securely hold in a pinch grip works very well. The corners of the handle slabs do not need to be rounded all that much because you do not need to grip the knife too hard, or for too long in one position.
Carving wood though puts a lot more demands on a handle to be comfortable in the hand. The handle must be broad enough, deep enough and rounded enough that it can comfortably spread load and fill the hand without corners digging in, or the hand becoming fatigued from gripping tight. The Mora and many of the Scandinavian knives (Swedish and Finnish more than Norwegian in my experience) pull this off very well. Knives that use Micarta slabs often don't have good handle shaping, although with the increase in use of CNC milling this is changing. The problem is that the material is hard (much harder than wood and slower to shape in the ways the birch used in Helle and various Kellam knives is shaped), and comes in a standard 3/8" thickness, which is a little too thick to be good as-is at the front of a handle, and is just a little thin for optimum thickness at the middle of the palm swell.