Looks nicely constructed. I will make my observations as someone who has made and used a lot of kitchen knives:
You didn't tell us anything about the knife. Steel type, HT, measurements, etc. are all a good part of any completed project post.
The mirror polish is not desirable on a couple levels. One - food will stick to it. Two- it will get scratched up and look bad. A satin finish is far preferable.
The blade shape looks a bit awkward. The angular dropped spine is fine for a camp knife you will baton through firewood, but has little use on a large kitchen knife. It would look and work better as a smooth curve from handle to tip. Look at some chef's blades and you will see what does best.
The edge seems to have a continuous curve. It will work far better with at least the last 1/3 to 1/2 straight.
I can't tell from the photos, but it looks like the rivets are mosaic tubes. If that is so, they need to be filled. A hollow place like that will be a bacteria hotel.
The handle looks a bit squared off. A tad more rounding, especially at the butt, at the edged would be more hand friendly, but what you have will work. Additionally, the handle's butt shape is not going to be as comfortable or useful as a straighter design would. The bird's head will limit the grips used and rub your pinky. Look at the handles in the links for what works well.
Here are some knives in The Exchange as an example of what works in a kitchen knife.
http://www.bladeforums.com/forums/showthread.php/1199305-1095-8-quot-Chef!!!
http://www.bladeforums.com/forums/s...n-Knives-8-quot-chefs-3-5-quot-parer-in-S35VN
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