I have never been overly fond of the engraved blades but there have been some I liked.
But.......if you are talking about a David Broadwell style carved blade, that's a different story.
Artistic knives in a kitchen just doesn't seem like a practical idea.
What about making a few nice scimitars with Western handles, with guards or pinned bolsters instead? You can copy the shape from Forschner, for instance. Those are knives people would probably buy, even if they won't see much use. I myself would follow this route if I were more found of meat than I am.
I think that is the biggest difference between kitchen knives and other knives - kitchen knives are used at least a few days a week, while hunting at most a few days a year (by most) and presentation knives pretty much never, so functionality matters.
An expert is a man who has made all the mistakes which can be made, in a narrow field.
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More David Broadwell style. More carved, less engraved.
Oh, and the scimitar idea....It is happening
".Maybe i just need to do one and post it lol."
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
For some reason when I think carved I think more trying to make it look like a piece of obsidian, chipped away to make an edge, if that makes any sense. But now that you say Broadwell style I get it.