I don't want to jump in too decisively, since I'm not familiar with this particular craftsmen, but I am pretty familiar with Japanese cooking knives. I may be mistaken, but I don't think what you've photographed is a hamon. The vast majority of traditionally-made Japanese kitchen knives are laminated (originally iron on the outside, but now some people even use stainless materials) with a separate core layer for the cutting edge. It's referred to as kasumi. So I think you're seeing the lamination line.
A very limited number of fairly expensive knives are made from a single piece of steel, differentially hardened, and have a hamon. Those knives are almost always $1k+ (in USD). Typically these knives are very highly polished (near mirror finish).
Here's an link to a discussion of the construction techniques, although you could find many others. http://www.masamotochefknives.com/honyaki-kasumi/
Regardless, it may be a great knife, but I thought I would mention the distinction. Enjoy!
