My TTKK has great edge geometry for kitchen work. Yes, at 5/32's some will claim it is too thick but, compared to everything else I have used in the kitchen it is clearly the superior knife.
Tell Trace what you want and let him work with you. If you want a super thin kitchen knife, he can make it. If you want a knife that isn't so limited in its use, he can still make it perform better then 99% of the knives on the market while still having the integrity to last in the field. Have you ever tried to use a Henckels 4 star in the field? How long would it last with the type of use you normally put a knife through?
I can safely and confidently use my TTKK in the field for all but the most extreme things and still have a knife that is a joy to use in the kitchen. You could buy a monster knife (Busse, Mad Dog, Cold Steel or, whatever your brand of choice) for field use and a second knife for the kitchen that may or may not perform as well as a TTKK. You would have the expense of two knives and may not get as good a performance or, you could pay just once for the RIGHT knife and get a superior tool at a lower cost of ownership. Plus you get the joy of owning a custom, made for you, knife by a super person who is a joy to work with.