I like the top knife a lot; though, I would prefer a chef's knife with a sabatier type profile. If you haven't used a classic sabatier, it has the perfect profile, ie, a large flat area and perfect curve towards the tip. The only thing I don't like about the sabatier is the thickness and the low carbon steel. If you made a knife with that shape and a good steel, in would be perfect to me. I know everyone has there own ideas on what the perfect knife should be. I've got cardboard cutouts as well as a hunk of D2 ready to become a prototype.
I'd love to see who else is signed up for one of these bad boys. And only to prevent having to check in multiple places for cool info/discussion, there's also another thread on this in the "Knife Maker" section here:
Seems like Dave's thought of everything with this forum.