I've had some very high end knives. For the most part I was not that impressed. After trying a bunch I have very happily settled on various NSF Certified Commercial knives that are dish washer safe. Mostly Forschner and F Dick. That is what 99% of the professional meat cutters use and a large portion of the professional chefs use.
I've been in a couple of TV chiefs actual kitchens. They, for the most part, don't use what they sell on TV.
Same for cutting boards. I have some real pretty wood cutting boards that never get used. What does get used are Antibacterial Synthetic Cutting Boards.
For sharpening I use the Wicked Edge system.
https://wickededgeusa.com/
Knives are a tool to be used. I don't abuse them but if they have to be babied they need to be in a display case not the kitchen.