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Santoku Knife Shigefusa Sweden Steel Kurouchi 165mm https://shirasagistore.com/product/santoku-knife-shigefusa-sweden-steel-kurouchi-165mm/

They’re almost 20% more expensive on a lot of the same brands even compared to other Canadian knife stores like https://sharpknifeshop.com/

I don’t remember a lot of ABS master smith are dedicated to kitchen knives.

Master smith recognized by which society that you’re referring to?

Some Shoichi Hashimoto https://www.knivesandstones.com.au/collections/new-arrival/products/shoichi-hashimoto-%E6%A9%8B%E6%9C%AC%E5%BA%84%E5%B8%82-white-1-honyaki-gyuhiki-240mm-blade-only-sp1

Who would you consider to be the western equivalent blacksmith or on the same level as Sadaichi Gassan?

Definitely enjoy my Ashi more than my Shibata.

How do you like it?

Time for some 10 to 20K knives

Or salary, some people makes 50K a year and some people makes 500K a year. So buying a 2k knife can cost half of the person’s monthly salary or 1/20 of the person’s monthly salary.

New handle from Julien

To me, all knives are tools. My most expensive one is around 2K USD (kitchen knife wise) at the moment and I would use it as a functional art piece. Even if I ended up purchasing knives in the 5 to 10K range I would still use them as long they’re kitchen knives. They’re not one of those knives...

If you got 1500 USD to purchase a single gyuto for daily use (will be the only knife you get to use) which one would you get?

I think I’m asking purely based on capability of knife making and I realize even North American makes (chef knives) a lot of them are not ABS masters. Besides the fame and celebrity status Kramer is also an ABS master blade smith.

Who would you consider to be on the same level in all aspects of knife making as 3rd Generation Akiharu Mizuno Shigefusa Kitaeji (飯塚解房) Okishiba Masakuni for none Japanese Makers other than Bob Kramer

I love using my

I thought the current maker the grandson is also one of a few makers who has the ability to make a perfect mt Fuji honyaki