Just to clarify things for camokid...
..."Mora" is a town in Sweden, and there are a few knifemakers that make knives commonly called "Moras".
It's a bit like "Sheffield" in that respect.
When people say "Mora" to mean a knife, they usually mean something that's cheap, sharp and good quality made in the style associated with that town's cutleries.
The ones most often discussed are from a company called Frost's (Frosts of Sweden is the full name) and the most common ones from that company are the 740 and 840 "Clipper".
Both of those knives are Carbon Steel, which will rust if you don't take care of it (doesn't take much looking after, just clean and dry it when finished using it and maybe give a wipe with some oil if it's going away for a while), but is easy to sharpen and holds a good edge.
If you want a more carefree blade in the same knives you can get the 760 and 860 "Clipper" knife, which are exactly the same only in stainless steel, which won't rust but are harder to sharpen.
You can see the 740/760 and 840/860 "Clipper" knives here
http://lakelandbushcraft.co.uk/acatalog/Cutting.html
There are other "Mora" knives too though.
One is the K.J. Eriksson Mora 2000 as seen here
http://heinnie.com/search.asp?s=nqz2xw1244520&strKeywords=mora+2000
I mention all the above as they all have plastic or plastic+rubber handles and are close in price. Some "Moras" have wooden handles.
All are perfectly servicable knives which come at a low cost and will help you figure out what you want a knife to be able to do or do better.
The most expensive of the lot will leave you with change from £30 and you could probably get it cheaper still if you shopped around.
From what I've heard, you can't go wrong with any of the above knives so don't be put off by the low cost...
...the main drawback (and some would disagree even with this) is that you can't beat the living daylights out of these knives like you could with a "full tang" knife (see below for explanation) - but many people would say if that becomes an issue, you shouldn't be using a knife for the job anyway.
Full tang and partial/hidden/stick tang.
Look in your kitchen drawer, if you have cook's knives where you can see metal running the length of the handle, that's full tang, if there's a handle where there isn't a band of metal running all the way along it, that's a "hidden" or "stick" tang like the knives mentioned above.
The knife Hoodoo showed in his post is a full-tang knife too.