What's the difference between the ITK's, sanmai and the damascus knives you make?
The ITK's are the work-horse knives offered in AEB-l stainless or 52100 carbon steel. These have simple handles. The blades have my best heat treatment and grind but are not finished as fine so that we can keep the cost down. Both steels are moderately priced and make very good knives. I've made these mostly with wa handles.
The sanmai knives have more expensive steels clad with stainless. This gives the customer more of a choice when it comes to what they like, stainless vs carbon, wear resistance vs sharpen ability, degree of toughness etc. These have varying degrees of upgraded handle materials and spacers, usually selected by the customer. The blades have more overall toughness because of the cladding, are visually appealing because of the core showing through, and have a slightly higher finish. Heat treatment and grinds are the best I know how.
The damascus knives are the heirloom grade knives. These have all of the extras like mokume guards, pins and butt caps, premium handle materials and spacers, if the customer wants. The damascus can range from simple to very complex. These are my show case pieces and are meant to be shown off and handed down to your kids and kept away from those who have no idea how to take care of such a knife.
Hope this helps,