240mm Damascus Gyuto passaround

[HHH Knives]

Hello everyone, I am not Randy (the original owner of this account) i am his son, Hunter. I'm trying to do a passaround for a gyuto I made a few weeks ago under my fathers guidance. though it is only my 5th knife. i am quite proud of it and wanted to get critique because i am sure its far from perfect.
namely i would like to ask people that use knives in a professional environment, along with avid home chefs that are willing to put it through a gauntlet. if you would like to contact me about it, message me here or leave a comment and I will get back to you by today's end. below are the specs and some pictures of the knife, let me know what ya think, and if you want to be included!
Thank you for your time
Hunter.

Specs: Gyuto

Western handle

Full tang

Rounded spine

Rounded choil

Convex grind on the right side of the blade

Blade length: 240mm

Full length: 375mm

Base spine thickness: 3mm

Mid spine thickness: 2.30mm

Tip spine thickness: .60mm

Edge thickness: .30mm

Heel hight: 55.90mm

Mid blade hight: 48.70mm

Tip blade hight: 19.80mm

Handle length: 127 mm



Material:

Honduran rosewood burl.

2 Copper corby bolts

Stainless mosaic pin with copper and brass accents

15 inch bar of ladder pattern Damascus forged by my brother, randy jr.

[Jeff B]

I'm just a home cook but I would love to try this knife.

[aporigine]

What Jeff B said!

[mauichef]

Living in Panama, I am so sad that I will not be able to participate as I am a huge fan and own several HHH knives that I cherish.

[ronnie_suburban]

Hi,

Avid home cook here and I would love to participate in this pass-around!

Thanks,

[TheLegalRazor]

I'm not in, but thank you for orgazing this passaround. I'm looking forward to the comments from our knowledgeable members.

[jmcnelly85]

I can give this one a spin. Thank you for for the opportunity

[HHH Knives]

I can give this one a spin. Thank you for for the opportunity

Hi, are you a professional chef?

[Kerneldrop]

I can give this one a spin. Thank you for for the opportunity

Hi, are you a professional chef?

He is, and he'll sharpen it for me before I get it. haha

Is that a custom alligator skin Saya you made so this knife can be worn on the hip at all times? I'm just kidding.

[jmcnelly85]

I’ll make sure none of my cooks touch it when it’s at work, but yeah, I’m a chef. If kernels after me, it’ll come his way sharp.

[TheLegalRazor]

This passaround is going through some serious gyuto experts.

[CrookedMan]

If this is still going around, I'll take it for a drive. I'm an avid home cook these days, but spent 15 years as a chef and owner.

[jmcnelly85]

I’m curious where we’re at on it, who has it, how we liking it, how’s she cut?

[Jeff B]

I’m curious where we’re at on it, who has it, how we liking it, how’s she cut?

The passaround never materialized.