I've haven't seen the names of either of these master knife makers in the forum, and I'd be interested in whether anyone else has experience with their work. I've posted pics of the few I own, an 8-inch chef and fillet knife by Wilson and a behemoth by Canadian maker Tichbourne, who died in December of 2010.
Phil Wilson, as most of you probably know, operates out of Mountain Ranch California, favors CPM steels and is better known for his outdoor and fillet knives than for all-purpose chefs. But I love his custom chef made of Bohler-Uddeholm M390 and ironwood scales and tiny mosaic pins. The 6-inch flexible fillet integral with stag and ironwood handle is N690.
Tichbourne's chef is his own design, weighs 19 ounches and is as useful as a cleaver as it is a general purpose chef knife! It was one of the last knives he made and the process of ordering it was the best part. He was the most gracious person I had ever dealt with over the phone, calling me several times to be sure the details were right and that my credit card had been charged correctly. He was known for his mirror finishes, but I find the spine (with decorative file work) the best part, as comfortable as any I have used. Light it isn't, but it makes easy work of chicken bones where I'd be tempted to use a cleaver.