I bought my A-grade knives from a knifesmith in Kyoto. They're expensive and very difficult to replace. Nobody gets to touch those except me. My B-grade knives

I bought my A-grade knives from a knifesmith in Kyoto. They're expensive and very difficult to replace. Nobody gets to touch those except me. My B-grade knives are Shuns, which are still much better than 90% of the knives in a typical American kitchen but a bit more tolerant of abuse and available everywhere.