I've been trying to educate myself about honyakis and I was hoping you guys could help. I'm more interested in learning about honyaki gyutos than yanagibas, but I welcome anything you guys wanna share. From what I've been seeing, Ashi Hamono honyakis seem to command the highest price point (at around 4k?) - is that because of sheer quality/performance or some other factor? Who are the other makers that come close in value/quality? How much of a difference does having a hamon make on the knife (asking because I've seen some honyakis with distinct hamons and others that seem to lack one completely)? What are the best steels used in honyakis?