I thought WS was carrying them? Either way the guy has some great marketing going on. I was shocked by the $600 price tag though. His name has floated around in the forums for a couple years now, but never builds steam. To me, that says a lot. We are some pretty loose billed folks, so for no one to drop the change to try one out says a lot. Maybe if he changed his steel and started participating here to learn more about what kitchen knife folks look for things would change? And as far as this statement, "I've got a gyuto in his Journeyman series, which uses 1095 carbon steel. It's a simple steel, but a solid performer that has proven itself in outdoor knives."...what makes it a gyuto (marketing?) and not a chefs? Interchangeable at times to makers trying to immitate j-makers but is that the case here? Also, 1095 is not a bad steel, but you made an important point...outdoor knives and kitchen knives are apples and oranges. Just because teak makes a good outdoor furniture wood doesn't mean I want to make a cutting board out of it.