If you don't care about the damascus steel (more aesthetics than performance difference compared to straight steel), Zwilling makes a very nice Kramer line that mimics his customs pretty well. A 10" chef's knife in 52100 steel is $350.
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After that, I can say Michael Rader, Stephan Fowler and Adam Marr are at least close to making some excellent knives.
So far, the only American makers putting out excellent custom knives that I can vouch for are Murray Carter and Devin Thomas.
I can say that I was impressed with many characteristics of Michael Rader's passaround knife including aesthetics and quality of the steel. I felt it was lacking in terms of profile and geometry. To me, that is what makes a knife worth cutting with. Can Michael make a great kitchen knife? I believe he can. All I am saying is the one blade I tried out would not make it into my own personal line-up. That said, I like Michael and I have every intention of owning a Rader at some point.Give Michael Rader a benefit of a doubt. He is a different class where you placed him. ...
I can say that I was impressed with many characteristics of Michael Rader's passaround knife including aesthetics and quality of the steel. I felt it was lacking in terms of profile and geometry. To me, that is what makes a knife worth cutting with. Can Michael make a great kitchen knife? I believe he can. All I am saying is the one blade I tried out would not make it into my own personal line-up. That said, I like Michael and I have every intention of owning a Rader at some point.
You'll get no argument from me except for the "minor" part. I used to think that way but if it's so minor, why doesn't everyone just do it? Frankly, I think it's a little tricky to find the sweet spot for the convex face(s) of the blade. To give one example, I feel that I have a good understanding of the physics of cutting. I've been modifying the geometry of my own knives with stones and now a belt grinder for a couple of years now and I'm still tuning them and I've seen, and inspected a lot of great cutting knives in close detail. You've spent a lot of time with Shigefusas, yourself. How long have you spent figuring out what your perfect geometry is? Do you feel you're there yet?With proper feedback, those are minor things to correct in my opinion. The skill level on Rader knives is very high and to get to that level, can take years. So that's why I would put him in a class higher than a beginner maker even if his knives are not the best cutters. To me the attention to details and fit and finish is just as important as a knife's geometry and performance. I have not seen a sloppy work from Rader, though I can't say I liked geometry on many of his earlier knives. He is a fast learner it seems, so I am sure he will make changes.
M
Wow, no wonder i liked the look of them !!! $4,000 is a S**t load of cake for a knife no matter how good.
Is there another custom maker who prices for sale on this planet, that makes something of similar quality or is Kramer out on his own ?
have you tried takeshi saji hands down my favourite knife http://www.japanesechefsknife.com/TakeshiSaji.html
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