Feedback on First knife design

[Beastofbourbon]

I have been a chef for about 10 years now and am making a first attempt at creating my own chef knife. I have zero experience in metallurgy but lots of experience with both sharpening and fixing damaged chef knives. I plan on making a 8inch blade from a 12 inch stock of 1/8th by 2inch 1084 carbon steel. likely with a hidden tang 2/3 or 3/4 length of handle. Any thoughts on knife geometry and shape and wither the hidden tang will be long enough to balance the knife.

thanks for your input.

http://i.imgur.com/TPAzFzd.jpg

 

[Stacy E. Apelt - Bladesmith]

Bottom one looks good. Only thing that catches my eye is that the tang seems to be angled downward. It should be parallel with the main edge at a minimum, or even raised slightly to be aligned with the spine on that style knife.