I'd kill (not literally... maybe) for a chef's knife like that. What a mindblowing beautiful and perfect piece of art. Congratulations for your work and God bless!
I'm not sure why you hollowed out the middle portion of the blade, then made it thicker towards the edge, it's extremely thick towards the edge, while it may look cool it does not make a good chefs blade, the more your sharpen this the thicker it becomes behind the edge, that's normal, but this knife goes beyond normal, a typical chefs knife has a full flat grind, a sabre flat grind, or a hollow ground, or partial hollow grind, all of these grinds provide strength while giving it a very thin edge that will not increase drastically in thickness behind the bevel, also the multiple extreme angles will not be so good for cutting thinly, it is very cool looking, but seems not so useful in the kitchen, especially over time, and I'm curious how it will cut through different foods, not well I'm guessing, there is a reason the shape of a chef's knife is pretty uniform and has not changed much over a long time, at least not the thinness and grind, i think it is a very novel design, and i have to admit it looks very cool, but I'm skeptical about is performance especially over time, but that shouldn't deter you from trying new things, i bet i could find a perfect use for a blade shape and grind like that,
