shinyunggyun
Banned
Besides the obvious like Kato, konosuke Kaiju, shigefusa, or tsukasa hinoura
You forgot Isasmedjan and Bjorn!Based on the speed in which they sell
Raquin
Dalman
Kamon
Kono FM
Kippington
Jiro
You forgot Isasmedjan and Bjorn!
Are these mostly niche/collector's makers?
Of course, an unfortunate choice of words on my part.that's 99% of the knives we talk about around here.
some of these being harder to acquire than others is just a matter of degree.
Haven't tried for a Isasmedjan so not sure how bad it is to try for one of his. I thought of Bjorn, but whenever I check his shop there is always something up in his shop, so not quite the craze for his stuff (i.e three knives are up for sale right now).
I forgot Marko Tsourkan and Devin Thomas.
Of course, an unfortunate choice of words on my part.
Are these knives so desirable because of their limited numbers and difficulty to acquire compared to say Masamoto or a higher-end Sakai Takayuki? Or are they objectively superior products?
They are good at appealing to a certain aesthetic which factory knives don't appeal to@stringer But higher or more expensive effort used producing a blade doesn't mean that the blade is better at anything other than costing a lot of money.
Not sure I agree with all of that. How many factory, by which I assume you're inferring mass-produced, knives are using steels like Aogami and Shirogami, and are heat treated to the same hardness as a TF for example. There is a subtlety and complexity to the geometry of a Yoshiaki Fujiwara blade that I've never seen duplicated in a stamped or machine forged blade. All these factors contribute to the 'performance' of the blade, be it edge retention, sharpness whilst retaining durability or food release. Yes, there is a premium for the connection to the maker and his/her backstory but its a lot more than that IMHO.There's no objectivity involved. Simple market forces. For performance it is really hard to beat factory produced Japanese knives. But they are boring and not that pretty and readily available. So there's a demand for artisan produced knives and a limited number of artisans to produce them. It doesn't mean that a $1000+ Raquin is going to chop your onions any better than a $120 Mac Pro.
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