Thinking about asking Santa for a custom chef knife.
Thinking an 8" western style blade with micarta scales and AEB-L at 61+RC.
I don't have my heart set on AEB-L, I'd consider other steels. I just think its good for the job.
I'll be using it at work so I don't want anything more than say, $150, because it will get used hard.
Something very important to me is a seamless transition from handle to blade. For some reason most chef knives aren't made that way and I have no idea why considering the main grips used.
Who should I talk to?