I would recommend the Stainless Companion as the Mora.
The problem with the #1 and other "traditional" Mora knives is that they don't stay in the sheath very well, and the sheaths themselves are not that durable and can tear off at the belt loop.
Additionally, the wood handle with the steel cup-type bolster has gaps in it which can trap food, making it less-than-ideal for cooking.
The Companion is an equivalent knife, has a very tough molded plastic handle with no gaps to trap food, and it securely clips into the sheath, and the sheath is stronger and will stay on your belt. I think that the plastic handle is tougher and better in all ways than the old wooden handle.
The carbon steel is very good if you can pay attention to keeping it from rusting. Otherwise, the stainless steel 12C27 Sandvik is surgical stainless that is used to make razor blades and scalpels, and will be plenty sharp and tough, and won't rust.
You can find a stainless Companion for around $13, or maybe even less.
It would be a good idea to carry a sharpening stone for it. Since it's a "Scandi" flat grind, a flat Arkansas stone would be best for it. But it you don't want to retain the Scandi grind, you can put a micro-bevel on the edge with a normal sharpener, or you can convex it and use a strop-type hone on it. If you carry a knife that you plan to use, then you need to carry a sharpening device of some kind.