Here is an interesting one for you all; I am not fully familiar with it but there are specific Kosher-meat butchering knives that have to be made of highest quality steel and materials. The blades have to be as friction-less as possible so as not to cut through organs that could taint the meat.
Here is a section of the article:
" The knife, known as the chalif, is the most important tool of the shochet. The chalif must be handmade and kept exquisitely sharp. In industrial kosher plants, a bell rings every three minutes reminding shochtim to check their knives. If a nick the size of a hairsbreadth is discovered, all animals killed since the last inspection are deemed not kosher. There are different knives for different animals. For chickens, the blade is about five inches long. A lamb, eight to 12. A full-sized cow would need at least an 18-inch blade. The same goes for a bull. A buffalo could exceed 19 inches. The ideal shechitah knife is roughly two-thirds the size of the animal’s neck."
" Yurman makes around 15 knives a year. A five-inch chicken knife sells for under $200, and a full-size beef knife can be anywhere between $400 and $650. I ask how many he sells. “Very few. Very few.” Five a year? He nods his head and shrugs his shoulder. “It is not really a money making-venture as much as it is a service to the community.”"
For a hand-made knife, those prices are not too bad. I have seen handmade knives that go into the tens of thousands of dollars for sale at different shows and displays.
I am glad that such niche markets exist and people have this skill!