Here is my two pinches of salt since this is "In the works."
To start, this isn't a slicer. It's a serrated slicer at the closest if using fancy names.
My impression is that this knife is meant for the enthusiast home cook who cuts breads in small quantities, i.e. for breakfast and the occasional sandwich.
On the other hand,for the culinary student, especially a Pastry Arts major, or someone thinking of joining the industry where you cut alot of bread, this knife is not recommended. As you may tell, the shape of the edge makes sharpening at home extremely difficult to downright impossible -this is the main reason the steel quality of a bread knife is not what you should be looking for. When I worked at a bakery, I reached a conclusion that bread knives are a consumable, so having a sharp new bread knife at $30~40 every month or so is better if you need to go through a few hundreds of slices within that time.
Also, while this knife meets the usual requirement of culinary institutes in the US, which is most commonly a 10in blade, the actual serration seems to be 8~9in. This is important as proper, intended cutting method of a bread knife is to saw, therefore the actual length of the item you can cut is 6~7in. (This means you will have difficulty with cake cutting). Additionally, because the tip is rounded instead of having a point, you cannot create an entry point, therefore making cutting things that are larger than stated above a chore if perfect or very consistent slices are desired. The blade thickness and rigidity is key when perfection is sought, though no manufacturer ever seems to think the spine and edge width is crucial. On top of that, because the blade width is thin while the blade is straight, cutting the bottom crust to release the bread off the board will not be an easy cut.
With all of this said, if this knife wants to be a bread knife that can justify its price, it needs to be: longer in length, have an offset handle, have a point, and extend the serration to the entire edge.
If this wants to be a cake knife, it needs to be: much longer in length, and have a very flexible blade. However, this would be for the efficient professional who knows what they are doing, where cutting, and frosting the cake is done all with one knife. In this case, the rounded tip makes it closer to a straight spatula.