There really is a wide gulf between the best series of Wusthof, and a handmade Murray Carter (or I presume Cut Brooklyn) kitchen knife. But the latter are not for everyone... like, stop paying attention for a moment and goodbye fingertips. The best knives are so thin and sharp, that you can dice an onion without tears because you've not mushed the thing up.
I have a set of good German knives too, and I reach for them when a softer, less brittle edge is needed, such as when dealing with bones or partially frozen stuff. They're still very, very good, but it would be easy to tell blindfolded which is which.
I really don't know how much of this I believe. Maybe for sushi. But pro chefs in fine dining kitchens with zero tolerance for variation in an onion brunoise do not as a general rule use $400 custom knives. Some surely do, but they're not a job requirement.
My butcher uses a "crappy" mass produced stamped knife.
To a large extent I think these are fetish objects. Don't get me wrong: they are freaking cool and I want one.
Yes, that's true, but pro chefs also have unusual requirements for precision and speed, which is basically the whole value proposition for "super sharp knife".
Home cooks don't need to be able to produce a perfect dice. Line cooks do. Line cooks don't tend to use $400 knives. That's telling.
I have a set of good German knives too, and I reach for them when a softer, less brittle edge is needed, such as when dealing with bones or partially frozen stuff. They're still very, very good, but it would be easy to tell blindfolded which is which.