The custom stuff is incredible, and incredibly expensive. But yesterday I received my knife. The specs were mine, but the artistry is all Kramer. Check this out.
Quite simply the most gorgeous knife ever. I was tempted to just hang it on the wall, but instead I took it to work to put her through her paces. The shape is a Japanese kiritsuke, really a slicer. I used it to break down an 80-pound halibut, a bunch of salmon, and a tuna loin. It was like butter. And I'm a harsh critic to begin with - all of my knives are very high quality, most Suisin and Masanobu. I regularly have arguments with my cooks about which powdered steel alloy makes the best core material...I'm a knife snob.
If you love cutlery and can wait five years, go ahead and put yourself on the waiting list. You can spend that time learning how to use and care for it.