"One morning, the no-nonsense culinary magazine Cook’s Illustrated called his shop, in Olympia, Washington, and ordered one of his knives to include in an equipment-rating article. Kramer worked into the night for three days, and then shipped off an eight-inch chef ’s knife. When the magazine’s story ran, last year, it included a small sidebar asking whether such a seemingly straightforward knife could be worth its exorbitant cost (four hundred and seventy-five dollars, at the time). The editors’ answer: “Yes. The Kramer knife outperformed every knife we’ve ever rated.” Kramer’s backlog of orders, already long, immediately jumped to two years."
Oppenheimer, T 2008, 'Sharper', The New Yorker, November 17 <https://www.newyorker.com/magazine/2008/11/24/sharper>