I'm sure this is a great knife. However, zdp is well known to lose it's ultimate sharpness relatively quickly. How long the edge would last depends on what you use it. I'm not convinced zdp would outlast carbon steel cutting non-acidic foods by any significant margin. If you're talking about cutting acidic foods, any decent stainless will outlast any non-stainless.It's also Canadian dollars. The edge would probably last way longer than a honyaki knife.
The custom knife HRC is 66-68, the production knives are going to be HRC 65. At the bottom of the site, they are taking pre-orders.I personally do not subscriibe to the mystic of ZDP, it could be superb steel but IMHO HRC 66+ is not what tells the story.
From what the description says this s custom production knife, so if they are not making it on a reg basis that means it is not worth the trouble.
I can see how one can buy this from a pure collector stand point though.
All these knives are clad, the Konosuke is monosteel. Two years back when the Suisin dreamcraft site was all the rage they had (and prob. still have) solid ZDP as an option. From what I remember the quotes people got back were all multiple thousand bucks.RRLover from the forum that shall not be named, owns a ZDP gyuto. He put it up for sale, a few weeks ago.
Japanese Chef Knives, has ZDP knives at a lower price. In my eyes they are also a better looking knife.