You can purchase one at the nearest $ store or search the world over to end up in Japan facing an 80 year old man who makes just a few knives each year that will cost thousands of dollars. The knives they use I thought were made of simple steel but my chef quickly corrected me: "No, there's virgin steel, stainless steel, alloy steel, blue steel, white steel, and steel blends." Silly me, why didn't I know that?
We always end up at Korin (downtown on Warren between W. Broadway and Church and Koring.com) that has the most helpful and courteous staff. When the chef is drooling over the knives through the glass cases I keep myself entertained reading the cookbooks or sitting at their little table. I think they put it there for chefswives. Even if the chef is going just to pick up a sharpening stone he always wanders towards the high end knives and gives me that look. And you know he loves the professional discount. Ah, the sweet taste of recognition and privilege.
The picture below shows Korin's showroom in downtown NYC.