Something else: You mention that the Japanese have a general aversion to patina on their knives - How do they cope with those that are sold with a hammered black oxide coating or dark etched to reveal the layered steel? Or are these solely made for export?
you dont see kurouchi knives in professional kitchens that often in general (much more often in home kitchens), and etched damascus tends to not be as popular in Japan in general.
Again many thanks for your invaluable reply and excellent thread.
Japanese tourists buying lots and lots of german buttersteel productin knives (eg Zwilling or Forschner)....
This is a question a bit between some of the other topics mentioned...
I get that kurouchi knives are rare in pro kitchens and more common in home use. I also gathered a lot of home cooks are not really eager to throw big money at kitchen knives.
What placement would a brand like Takeda or other, even more expensive kurouchi knives have in the Japanese domestic market, or have they mostly found sales in export markets? Is the tool enthusiast niche strong enough?