I often think of that as one of the attributes of a "gentleman's knife".
Looking back historically, those knives tend to be long and slender. Easily slipped into your suit pants or jacket without being obvious and heavy, classy enough to pull out at the table, long enough to be formidable if needed...
But at the same time, delicate enough to show that you aren't "working class" in need of a workhorse of a blade.
Thinking things like Le Thiers, Laguiole, Texas Toothpicks, Navajas if you're in Spain, etc