Originally Posted by SkinnyGoomba
Why are the traditional Japanese looking knives from the same makers more expensive?
Originally Posted by Manton
They aren't always.
But when they are the typical answer is because they take more steel and are harder to make.
To elaborate on this answer, some Japanese blacksmiths will forge-weld different steels in their pieces with the hardest steel at the very edge, surrounded by softer metals for support. They do this frequently with chisels and plane blades which typically take more shock / abuse than your average kitchen knife, and if you look at the bevel you should notice the steel change in color towards the tip. That line, BTW, is sometimes called the Hamon, which becomes indelible if you have even a limited grasp of Spanish.