The bottom three are handmade knives. The third knife from the bottom was given to me by the owner of the restaurant I used to work at - it was given to him by the owner of the sushi bar he used to work at in Japan. It is now probably more than 40 years old, and used to be the same size as the one on the bottom. The knife second from the bottom is my most expensive one, made from 100% high carbon white steel ("shiro-ko"). Sharpened properly, I can use it for about 3 weeks in a restaurant environment before having to sharpen it again. I paid about 80,000 Yen.
