The other side.

A close-up of the Hamon

The other side Hamon

I'm really digging that hamon. Has a classic, good feel to it. Activity, but not trying to go wild with it, you know?
And the raised bolster/ricasso area with the curve in there. I bet the feels good in a pinch grip while chopping. 

The handle isn't my thing, not sure why. Maybe it's because I have small hands and longer handles just look uncomfortable to me. 

Nice work sir! Thanks for sharing.

 Joshua C States,

That is an awesome piece! What are the geometry differences between a French and traditional style Chef knife?

Thanks guys. I tried to give each of you a "thumbs up", but that function doesn't work for me. Neither does the quote post function.

@Bobby Best I actually made this handle with smaller hands in mind. It is very slim, so a smaller hand can wrap around it easier. Yep, the whole front of the handle was intentionally designed with a pinch grip in mind. Thanks for noticing.

@Michael Samdahl I'm not sure what a traditional chef knife is shaped like. In my limited understanding, the French style has a longer and steeper clip to a point, whereas the more American style has more of a rounded clip. My personal chef knife is the latter.