[not trying to be a smarta** here, but . . .]
I take it you do not use the knives you make?
especially in the area of "cooking"?
this link shows how a lot of people hold a chef's knife.
How to Use A Chef's Knife - Proper Chef's Knife Technique - Learn Correct Knife Grip
the prongs&dongs on the spine -unique element, masterfully executed - is a polar opposite of "usable" in the real world.
the handle is too thin - examine which fingers are on the handle in the 'grip' photos - difficult to steer a knife with half a little pinky finger trying to get a grip.
>>although why is the bolster to heel distance an issue?
I don't know Point A to Point B as you are measuring for 9 inches - however
about half the knife is flat, the forward half goes into that big fat belly.
there is a knifing technique called "rock & chop" - you should google that one.
check the geometry of the knife - especially how high you need to raise the back of the handle - to rock & chop a 4 inch diameter onion - combine that with the rather limited useful length of the blade flat.
it's a very nice looking knife - but the basic design parameters / geometry are not well suited to kitchen tasks.