I've got a thing about chef's knives.

Got a great set of Kai Shun knives that I've collected over many years. I was lucky enough to find a set in a 'recycle shop' in Yokohama which looked like new and were really really cheap.
Bought some extra's here and in US and they're eye wateringly expensive.

Top quality steel, hammered and layered. Unbelievably sharp but difficult to re-sharpen if they ever need it.
My wife put one through her ceramic wheel sharpener and wondered why I got so upset.

Perectly balanced too.
No need to ask my recommendation.......but at that price hardly practical.