Can someone help identify what kind of knife got this is

[nonya.bidness.fo]

I started a knife for a gift for the man who is hosting my wedding in a few weeks and I don't know what I've started lol. My intention was to make a bowie-ish knife but keep it thin blade so it would function more like a chefs knife. We're Texans so he loves to smoke brisket so I wanted to make something he could use to trim and slice. Thank you for any info.

About the blade it's self. It's 1095 from admiral, not worried about heat treat as I've been happy with my 1095 so far using warm canola, no parks available on my budget. It's 2 inches at the widest. In retrospect I should of used 1080 but I'm using what I have available. My father is a retired jeweler so I use his jewelers oven to obtain my heat treat at 1500 for a 15 minute soak before quench.

 

[Rhinoknives1]

You are making A ChefBowie Knife,
I would roll the heel of the blade just slightly if you want it to preform like a chef knife. Most of the Brisket slicer finesse will come from how thin you grind the edge, I would also recommend a FFG, That's Full Flat Grind to the TOP.

Good Luck!