First Chef Knife

I’m not a huge authority on chef knives or anything, but I will comment on you fit and finish.
The first thing I notice, is that the sanding on your blade is uneven. Near the heel of the blade, the material is darker than the rest of the blade.
Second is that your pins are not quite right. The far right one looks like you had a little break out when you drilled it, or when you pushed the pins in. The front pin has a dark halo around it, indicating that you got it too hot while finishing, or the hole was drilled too big.
I do like the over all shape of the knife, and your makers mark is well etched.
Keep it up!
 
I try not to critique. But overall I think you're headed in a good direction. The thing that stands out to me the most is how far forward the blade heel is compared to the handle. If you could , in future builds, bring that heel/choil closer to the handle it would have better flow. The handle looks a little long, but that's hard to tell in a photo without reference. Also the drop on the back of the handle seems a bit overdone. 52100 is a great steel, needs good heat treat protocols to bring about its potential. Agreed with the above 2 posts. Good start! Keep em comin.
 
That dark spot at heel could well be just a shadow rather than an uneven sanding spot.

I agree with the heel is too far forward from handle. I made one like that, and after some use I decided the handle needed to be closer to the heel.

Good job and keep at it.
 
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