Quoted:
I want one of those that islanders use to chop coconuts.
Thick hardy steel. Not flimsy crap or brittle BS.
Traditional machetes aren't thick. They're thinner and flexible. GI machetes, while head and shoulders better than a lot of the fantasy garbage and chinese two buck mistakes, do sometimes break because they're too thick and stiff. Tramontina, Imacasa, Hansa, all of them are cheaper than most fancy showoff "machetes". All are thinner in the blade. All have some spring to them, and will outlast blades made by people unfamiliar with the machete that seek to "improve" it.
The machete's form is the result of hundreds of years and countless lifetimes of humble work by poor folks that couldn't replace their tools every week if they wanted to. While we all probably did better on our SATs than they would, they do know more about the machete than we do.