Hand-Forged Chef's Knife Commission With Fitted Leather Sheath

I am commissioning a fully hand-forged chef's knife and I am looking for a bladesmith who works the steel from bar stock rather than stock-removal alone. The blade should be roughly 210-220mm, drop-point profile, forged from a high-carbon or simple tool steel «1084», «W2», or a clean pattern-welded billet if you offer it — I am open to your recommendation as long as the final edge holds up to daily vegetable and protein prep in a home kitchen. I need the geometry to be a flat or slight convex grind down to a thin, even edge, with a distal taper toward the tip so the blade feels lively rather than club-heavy. Please describe your normalization and heat-treat cycle — quench medium, target hardness on the Rockwell C scale, and whether you do a differential temper for a tougher spine with a harder cutting edge. For the handle I would like a full or hidden tang construction, stabilized burl or dense hardwood scales pinned with brass or mosaic pins, shaped to a comfortable pinch-grip profile rather than a straight octagon. A forged bolster or a simple integral guard is welcome if it does not add excessive weight. Once the blade is finished I also need a leather sheath — welted, wet-molded to the exact blade profile, with a secure friction fit or a snap strap, and a belt loop; this is a secondary component to the knife itself and can be simpler in decoration, just solid in construction and stitching. Please walk me through your process from billet or bar stock through forging, grinding, heat treat, handle fitting, and final sharpening, and give me a realistic timeline with milestones and photos at each stage before final assembly. I would like to see prior examples of forged chef knives you have completed, ideally with a sharpness test or edge photo. Budget and timeline are flexible for the right craftsperson — quality of the heat treatment and fit and finish matter far more to me than speed.