I'd just like to chime in that I agree with my esteemed fellow forumites, Joe and STeven, above. To my eye the blade itself is quite pleasing in both shape/grind and the character in the quench line. It deserves a good tsukamaki job.
On a more general note--not picking on you, Paul--we are seeing more and more Japanese-influenced design cues in knives from many makers. I would ask that in "borrowing" these elements that makers also consider whether (or not) their interpretation of these elements represent well-executed examples. This includes handle wrapping (tsukamaki), quench lines (hamon), blade collars (habaki), blade laminations (kitae), etc.
I feel it's important when adding elements that one must consider both the aesthetic and the intention that produced the original. I would not accept a shoddy, inelegant habaki on one of my swords, and neither would I accept one on a knife that uses one as a design element. A hamon that runs off the edge of a nihonto represents a "fatal flaw". This is true (in my opinion) for a knife with a similar quench line.