Board-O: "Real" sushi knives are hand-crafted
here in Japan very carefully in the tradition of sword-making, and are "layered down". They cost
a heck of a lot. Most chefs here in Japan use
anything from Solingen, but tradional Japanese
chefs ( called "itamae"---literally, "in front of the board" ) insist upon the best made here. I
could get you names, but the availability outside of Japan is probably zilch. My mother still uses some from over a hundred years ago-----needs very
little honing, as I find out every time I try to chop vegetables and end up adding blood to them.