I agree with that, I'm just saying if you want something that with be sharp that's a possibility. I do agree on the fact that cooking cutlery should be left to the french thay know how to make a fine butchers knife... I know I use to have one............ Until someone put it in the trash compacter............... crap. But anywho that mean idea is if you make something extremely sharp and will stay sharp forever it will probly be incredibly expensive.
the japanese do a line of knives,(not global) that are made using same techniques as they do samurai swords, probably the best in the world but mucho expensivo....