Rather than hijack the lovely Japonocentric thread I thought I would ask here. There were a lot of allusions to cryo being a commonly accepted practice among leading US makers but not Japanese knife makers.
Cryo is relatively speaking a new technique or rather a newly accepted heat treatment. Does anyone have a comparison between knives showing the difference between being cryogenically treated versus not? This was kind of coming up as a difference between the American knives and Japanese knives but I'm wondering if it is more a difference between the makers themselves than the actual knives.