Why Sushi Chefs Pay Up to 20K for These Knives

Dunno - I was advising a special company that makes special blades, to do spark alloy hardening on about 0.5mm of the blades cutting edge, using assorted combinations of carbon, chromium, silicon, titanium etc., in an atmosphere of nitrogen, to make a 1800 - 2200 Vickers Hardness cutting edge.... About 0.5mm of alloying into the high alloy steel and then 0.2mm of that as the exceptionally hard cutting edge. Titanium Nitride (TiN), Chromium Carbides (Cr 7 C 3 , Cr 23 C 6 ), Titanium Carbide (TiC), Martensite, Silicides FeSi, Cr Si) . This guy has something to say on the subject. Why 98% of knife makers pick the wrong steel according to a metallurgist https://www.mgtow.tv/v/nKymEL

These are for blades that do cut enormous amounts of wood, at a low speed and with low force, on a kind of infrequent basis - but they ought to be lasting for life... Hence exceptionally high hardness AND corrosion resistance are both necesseties.

The other option is to go for ceramic knife blades.... Alumina etc.. https://www.youtube.com/watch?v=FFEgg7OWsUk