I´m Markus Balbach from Germany.
My english is not the best, I hope you understand what I write!
It´s right, I supply company Böker since 01.2008 no longer with damascussteel.
But all the other companies in Solingen I supply with steel: Friedrich Hartkopf, Puma, Franz Güde, Eickhorn, Linder, Zwilling and several other companies, knifemakers and Jewelry Manufacturer in Germany and Europe.
If You klick "BALBACH-DAMAST®" on my webside, You can see, what steel I process for my different damascussteel.
Mit freundlichen Grüßen
???I think the euroline Karmer is a great knife as well.
But I also think it needs a new name for its rather unique profile, it's not a gyuto, it is a nakari with a point - so a nyuto????
I held a regular 52100 carbon steel Kramer at a store once and was impressed. F&F, grind, etc. all seems top notch. I've even been contemplating picking one up "for fun", which is saying a lot for a minimalist like me.It has a cleaver feel at the heel, and the best tip you will ever see. They are great knives. I've owned one, made multiple pieces for them, and every time, I'm impressed.
But the profile is so different then any of my other chefs knives, and certainly nothing like any gyuto I own. it seems a unique profile to me but of course I haven't seen every profile :- ).
I use it like a nakari actually - for cutting veggies