I like the look of it and with a little tweaking would be a knife I'd enjoy using. As you asked for some critique I'll offer up my 2 cents
Fit and finish looks great. No gaps that I can see, dovetailed bolsters, even polish, and fancy wood, what's not to like.
I never use a paring knife to cut on a board, using them solely for in hand work so that is of no concern to me. A lot of paring knives have the blade edge in line with the base of the handle to allow greater control, so it really depends on how the knife is to be used. I think the handle shape could be tweaked for ergonomics, but that is a personal thing so the feedback that's needed is from the user of the knife. Saying this I would definitely ease the front of the bolsters, I have an Itou petty that is extremely uncomfortable due to the sharp corners on the bolster. If you look at Kramer's Meiji style handles you see how they can be sculpted for comfort.
I'd be surprised if the tip on the knife survives for long being so thin and pointy. Paring knives often get twisted in foods and so tips are vulnerable to snapping off. This is different to snapping through misuse as its not being used as a pry bar, but in due course for what a paring knife is used for.
I would also grind an edge on the full length of the blade as I find it so much easier to sharpen, but as it doesn't see board time I don't worry so much with parers as I don't have to worry about the heel hitting before the blade.