A very graceful blade,and very good,accurate craftsmanship! I will comment though,that 60 RC is at the upper limit of hardness that will give good performance. I made a few knives that hard and they just do not keep good edges because the microscopic edges break off. I think 55 RC is a better hardness for a durable and razor sharp cutting edge.
I have used a 22"deep Paragon knife maker's electric furnace,pyrometer controlled,for about the last 25 years. I pre heat an ordinary toaster oven to the tempering temperature. As soon as the metal cools just enough that you can hold it (about 140º),into the oven it goes. I don't rely on the cheap thermometers that come with them,though. I insert a long probe Brownell's high temperature thermometer into one of the slots in the back. Be careful,you can short out the probe,and burn a hole in it!!(I did that once!) An excellent tool steel book by Tzumera(sp?) gives these tips. You can get it on Amazon.