[Jason Cutter]

Fortunately for me, I have a couple of "faithfuls" who put performance over price. Mind you, my work is not particularly high-end, in both price or looks, just works well enough, I reckon.

I think another reason makers get into making chef's knives is to go the opposite direction of the old tactical ... fighter etc. direction, which is fine. I do both. Mind you, traditional Bowies and mediterranean dirks are really quite similar to French Chef's knives, just a bit thicker.

Cheers.