A couple more makers who you rarely hear about in this forum, Ray Rogers (www.rayrogers.com) and Thomas Haslinger (www.haslinger-culinary.com).
I may be preaching to the choir about these guys, but Rogers sent me an 8-inch, integral damascus knife that weighs in at 5 oz and is as laser-like and flexible as any Japanese competitor but looks about as Western as a knife can. The mokume-like bolster is made from an old conestoga wagon wheel hub and is followed by a turquoise/red fiber spacer. He works in stainless as well and even experimented with a non-metalic (poured, not forged) knife--see his website for more.
A fellow Canadian to Pierre, Haslinger crafted an 8-inch chef's knife that's as rigid as a railroad tie and was born from an obviously more minimalist aesthetic. It's made of S30V and is impossible for this newbie to sharpen. It joins my Hattori KDs as knives I send to Dave for tender loving care. The scales are snakewood and the pins covered with mother of pearl. I've seen an ebony-handled knife he did with the pearl pins and the effect was striking, like guitar frets. The best feature is the point, which sometimes lets me go right to delicate work and skip the petty.