I enjoy seeing all the beautiful custom handles that people are making here in the states, but in Japan, unless you are the best chef the world has ever seen, you would be considered foolish if you walked into a restaurant with something flashy and weren't by far the most skilled chef in the restaurant. I purposefully put the plainest handles I can find on my knives to show humbleness when I am working with other people, and this seems customary in most places I've been in Japan. One of the best chefs I ever met had a mirror-finish honyaki with an ebony and silver handle, and he never used it out in front of a customer because he said he wasn't ready to use a tool like that. He had over thirty years of experience. When you meet people like that, who do better work than you do with cheaper tools, it's embarrassing to have more expensive flashy knives. So, for now, although I invested in some serious steel, all the handles are plain magnolia. If I worked in Western restaurants with Western chefs, I might think differently. The culture here is so different that it's not a big deal for people to be different.