I used to use henkels and wustohf cutlery. As a matter of fact my henkels knife has been a workhorse for over 20 years.
last year I finally decided to get a knew chef knife and went with miyabi. The blades are sharpened to 9 degrees versus the 14 degrees of the henkels. It’s also a much harder steel. The henkels is a 58 on the Rockwell scale; while, miyabi is 63. The harder steel makes the edge last longer between sharpening sessions. The downside of that is that harder steel can make a blade more prone to chipping.
I am happy to say that after a year and half of regular use, the blade has had zero chips. Miyabi are handmade from sg2 carbon steel wrapped in a hammered Damascus finish, in semi Japan. They say to take 6 months to make a single knife. How true that is, I question, considering they are owned by henkels. In any case, I couldn’t be happier with this knife. It came out of the box razor sharp, and ive been careful to make sure it stays that way.