Ask anyone who has sharpened German and Japanese knives and they will tell you that there is a very distinct difference between the metals used in each.  The choice of steel used in a knife will greatly affect its ability to hold a sharp, keen edge, corrosion resistance, resistance to chipping or toughness and ease of sharpening.  The steel used in a knife is one of the most important factors in how a knife will perform and continue to perform.  You have probably never noticed that department store knives don't advertise the steel that is used in the blades.  Have a look at your knives, I bet they don't have the steel type etched on the blade.  You're spending upwards of $200 to $300 per knife and don't know what you're getting!  In reality, these knives are made from low-grade stainless steels (relatively speaking) and the manufacturer doesn't want you to know what they're made of.    The steel used is typically only hardened to about 56hrc and it's done this way for a reason.  That's why these knives are so thick and heavy.  A heavy knife doesn't mean it's a quality knife.  These knives are typically sharpened at an angle of about 20-25 degrees per side and have a thickness behind the edge upwards of 20 to 30 thousands of an inch.  A knife will cut better with a smaller edge angle and a thinner blade. Think about how thin razor blades are and you'll get the idea. With custom knives, you are paying for superior edge geometry that slices much better than a typical store-bought knife.

 

I use steels imported from the finest forges in Sweeden and the United States, steels that will greatly outperform and outlast almost anything you can find in a department store.  The steel I use allows me to sharpen at an angle as low as 10 degrees per side and have a thickness at the edge as low as 0.001 thousands of an inch.  The steel I used can also be heat treated to a much higher hardness.  All the steels I use perform very well at 60 to 62 HRC or higher (depending on the steel).  Each blade is tested to ensure the hardness level is optimized after heat treat. So you may be asking why are department store knives so thick and have such an obtuse sharpening angle when less is more?  It's simple physics.  The steel is very soft and won't allow for a thin, low angle edge.  If they were made to the specification I make my knives at, the edges would roll and get dull even faster than they already do.  My blades will be sharper and hold an edge many times longer than anything found in a department store.  

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Just to be clear, I'm not saying store-bought knives are garbage.  They aren't.  If you take care of them by honing them every use and having them sharpened frequently, they will last you a lifetime.  You can also purchase some very high-end knives but you will typically need to buy Japanese knives and will be paying much, much more.  

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Want something nicer than a plastic handle for your investment?  All my knife handles are made with natural woods, dye stabilized woods for a more exotic finish or G10, Micarta, and resin finish for a more durable and water-resistant option.  I can combine different woods for a different look and shape the handle so it perfectly matches the way you prefer to use the knife.  The options are limitless!