I would pick American made any day of the week
if i only could afford it
These American makers many of them already mentioned make the most amazing "true" damascus steel in a super high grade, they also understand and take the time to properly heat-treat their steel pre and after hardening in a controlled way to make the best of the steel.
I cant say the same about many of the Japanese makers... microshipping and shipping of the blade seems common and acceptable among these?
How many of the japanese artisan make "true" damascus anymore" as far i understand most of them buy factory readymade cheap damascus bars and forge this and call it handmade?
Read an article about a swedish businessman selling japanese knives that where so extraordinary... but one should always have an extra set of cheap knives every time you cut something hard?
Laminated blades i dont get
why would i use a knife in the kitchen that can not withstand bending?
the only benefit is when it needs thinning? how often is that? once a year, every 5 year?
maybe a bit harsh but it´s how i feel:angel2: