I have a Kershaw Shun 10" chef and 4" paring knife set that has lasted longer than all of my relationships put together (~20 years). I sharpen them on a 1000 grit stone. The wood handle still sits seamless with the pommel, and they will cut through paper loosely held. I keep them in simple leather sheaves that I crafted myself.
Point being, I think any good quality Japanese chef knife has the potential to be BIFL.
I have a Kershaw Shun 10" chef and 4" paring knife set that has lasted longer than all of my relationships put together (~20 years). I sharpen them on a 1000 grit stone. The wood handle still sits seamless with the pommel, and they will cut through paper loosely held. I keep them in simple leather sheaves that I crafted myself.
Point being, I think any good quality Japanese chef knife has the potential to be BIFL.
Real Japanese knives are all BIFL. Japanese bladesmiths take pride in quality above all else.
My MAC knives are older than I am.
That fucking rules.