Playing diners advocate here, it's odd to see a knife where the curved part is not the cutting part. I know most knives I've eaten with are curved so you can sort of "roll" it thru a cut.

Combine that with dark restaurant lighting and the need to not seem like an idiot around polite company, I don't think I would personally clue in right away that I need to hold the knife opposite to every other steak knife I've ever used, nor inspect it close enough to realize the cutting edge is on the "back" in front of people who will think this is the first time I've used a steak knife before or something.