If you can "do it all" with that, I seriously applaud you. No disrespect but what are you gaining with a 2" wide blade over a 1.75" wide blade? All you're doing is losing maneuverability and adding weight. My old ESEE's were 3/16" thick and batonned more wood than most people have done combined, I'd bet on it. That thickness was great for batoning, still sliced plenty good, and was strong enough to take whatever I threw at it. If you're looking for something just to process wood with, I'd be inclined to suggest an axe, hatchet, or splitting maul paired with a folding saw.. Much more calorie efficient.
Having a long handle and long, wide, thick blade isn't conducive with being able to do smaller stuff so having the choil is kind of pointless.. Waste of machining cost and time at that point.
What do I know? Maybe I'm crazy.