Hi,
The use of the name "Samurai Steel" is what is raising red flags. It is a bad choice of nomenclature, and is inherently as contentious as the term "mid tech" when used in the wrong context.
"Japanese Sword Steel" is the american name for steel smelted from iron rich ore made in Japan, called tamahagane. This is the only steel that Japanese Sword Makers can use for Samurai Swords, as they can operate only as artisans, and craftspersons. This became law after World War II, basically due to McArthur and Company recognizing the spiritual bond between Japanese Warrior and sword. There are severe limitations on individual output in Japan.
The history of the Japanese Sword, specifically katana, matters little to those who do not covet these items, or train with them. The names, parts and techniques are difficult to understand, and associated with a rather high level of anal retention.
The bottom line is that these may very well be good knives..... but the Samurai Steel thing raises many, many questions in the minds of those interested in these things. Howard Clark produces what many of us interested in the JSA consider to be one of the toughest swords out there, out of bainite L-6. We know this because he has transparency in communications of his process, the only thing he will not reveal is the specific heat treat cycle. Al Pendray communicates very clearly how to make Wootz steel, and what materials to use. All he did was patent the process.
It would be better if Shiva Ki would explain what Samurai Steel is on his site, this would do much to clear up any questions that like minded individuals would have.
Lastly, there are many ways to make a knife sharp, and having cut in 3 OKCA rope cutting contests(and not winning one), I can tell you that most of the rope cutters that I have seen are purpose built tools. I have no doubt that Shiva Ki makes a very sharp knife, but frankly and by definition, that speaks more about his ability to sharpen a knife than it does about making one.
Best Regards,
Steven Garsson