I would think that Bob laid out a specific request for HT, same for grind, profile, shape of the handle. Those they got right for the most part. As for the HT part, it should not be surprising considering that commercial heat treating involves large quantities, with inevitable time in-between processes and optimal heat treatment requires all HT steps to be done in a rapid succession.
That knife, btw, outperformed BK Henckels by 100%, though hardness might have played some role - it was 1-1.5RC harder, ~62.5RC - 63RC as compared to ~61RC for BK Henckels. Might have been been by design (edge stability over wear resistance) or might have been an isolated incidence, I don't know, but it was confirmed by a member here who tested them side-by-side in a pro kitchen.
Just want to add that even though the setup was basic, the HT recipe wasn't. It was a seven-step process that took over 6 hours to complete.
So this is my 2 cents on in-house HT, take it for what it's worth. It has worked for me and I will do it as long as I make knives.