I have been playing with design variations for table/steak knives over the last 18 months since I first offered them and this is the final iteration and has been my prefered eating knife for the last 6 - 8 months. It has enough tip to cut any steak or other food on the dinner plate and if a single knife is all that is on the table it has enough belly in the blade to spread butter on a bread roll etc on a side plate. Mine has black linen micarta over red liners on the 12C27 SS blade. I will be upgrading my stainless to NitroV which has a nitrogen addition to allow for higher hardness while retaining the toughness for kitchen, bird and trout and other fishing related knives. The only change I might make to try would be to alter the rear of the handle to a flared end rather than tapered as it is on this one.
