It's beatiful work. The only thing I'd suggest has already been mentioned - taper and thickness of the blade are quite important in a chef's knife. I made my first gyuto recently and compared it to my Moritaka and learned a lot from the comparison. Narrow tapered blades are king in the kitchen. My knife cuts well and has a great edge, but the Moritaka almost falls through anything I want to cut. Most of that can be attributed to having a very slightly narrower spine, a bit better distal taper (mine was good, but didn't go back gradually enough) and most importantly was the spine to edge taper. On the Moritaka it's gradual all the way from spine to edge, on mine, it starts to taper about 1/2" below the spine. This results in a bit more wedging that makes it feel like more resistance going through food. My next one's going to fix that I hope. How does yours cut? It's hard to tell enough about the geometry from the pics you posted. It appears as though you could use a bit more taper at the distal end and near the edge it looks a bit thick from the choil shot, but it's hard to say from those pictures exactly what's going on.
