It's not too blurry....video is too blurry to read
Haha that's very true. Even most chefs over here perceive the big german brands as the top end knives. I get looks for using my Hiromoto at work...From people whose best knives are mirror polished WMFs which prolly cost twice as much as mine...In the last 2 years, supermarkets here have started selling japanese style knives. But they likely have no faith in the local demand, hence have flooded the market with cheap versions.
We are talking about nasty thin steel, stamped out in the shape of yanagibas, debas, santoku etc. Single bevelled, double bevelled... and the prices start from as low as $18-30. So in these department stores, the high end knives with promoters are Henckles and WMF... Perception is reality.
I was using a masamoto 270 gyuto the other day, and my colleague was like, why are you using such a cheap knife? I gave him "the look".