Beautiful job Mark , and Elliot too.
It always amazes me how some chefs will happily spend several hundred pounds on a factory made stainless knife and keep it fairly dull with a big steel.
I still dont have one of your knives : an oversight which will have to be corrected in 2013.
I'd be interested to see a 10" chef's knife and wouldn't need much encouragement to part with my old Sabatiers or my Global set to fund some nice replacements in
high carbon flavour.
Cheers , Simon