+1 well said and I am in total agreement.My vision for this knife is somewhat complicated and multi-leveled. I see this knife being:
Around 7 years from now, like the Hattori Forum knife.
The answer to, "I really want a great carbon steel knife that will last and impress for a very reasonable price. What should I get"?
And the stainless version that I hope comes out as a clone, with different steel should be the answer to, "What knife should I get that is low maintenance, and pure performance"?
This knife should not need to be upgraded, nor should it have what I call a "throw away handle". These aren't Carter SFGZ knives...no offense, Murray (we all know you read this forum).
Even though the price will be very reasonable, I don't want it to appear that we cheaped out. In fact, I won't cheap out. You'd be amazed what we can get done for a difference of only a few bucks.
This knife should be one that we don't get tired of in a year; It will be designed with quality and style in mind, and not a fleeting trend, or on the premise of, "well, guys are just going to change it anyways"
To further emphasis the above point, this is a complete package and NOT a knife blank.
This knife is designed with the input of the members here, to match up with our ideals, and overall skill-set. While we aren't all knife ninjas. We most definitely do have better knife skills than many chefs out there, and 99% of the general public.
However, there's no reason an advanced knife with upscale styling, great quality and high performance can't be affordable, feel good in anyone's hand and make people look at it and think, "Now that's a knife I would like to own".
I'm going to sketch up a couple quick and dirty pics of handles and see if this takes us in the right direction. I really do not want this knife to be made assuming part of it will be altered. I know this is likely to happen with pretty much any knife we get our hands on, but to design a knife with this mentality is to create a self-fulfilling prophecy of failure.