There are lots of great knife makers. Depends on what you want. Knives become about aesthetics and feel pretty quickly, price point wise. Not cutting functionality (ease of cutting, whatever).
Victorinox knives rank very well in just about any real-use ranking I’ve ever seen and are extremely affordable. If you just want good knives that will serve you well, won’t break the bank, and you won’t feel bad using them, that’s what I would do. There are other good recommendations in the thread as well.
As for custom steels - outside of currently very expensive processes (powdered metallurgy, etc), it is basically “maximum sharpness”, “edge retention”, “ease of sharpening”, pick maybe two. Edge retention here is shorthand for both brittleness (chipping) and abrasion resistance (regular wear), even though they differ for some things.
High grade carbide, for example, is extremely tough and resists edge abrasion. But because of the large grain size it is ~impossible to get it as sharp as carbon steel by hand. Additionally, the same abrasion resistance also means you need something hard enough to sharpen it.
If you remember those little scratch kits you may have played with once in science class as a child where you tried to see which rocks scratches other rocks, this is the practical application of that.
Even in metalworking people will often make or use hss cutters when they need something really really sharp or custom. Or just cheap. And use carbide ones when they don’t. Because you really can’t get carbide as sharp as HSS and sometimes it matters. I can also easily make a really good HSS cuttter, but making a really good carbide one would take significantly more expensive tooling and time.
This is one example.
Ceramic knives[1] tend to have very high edge retention, but are very brittle and fracture easily. So it's very easy to nick them. This makes them last forever if you are slicing but not if you are chopping. They are also ~impossible to sharpen without diamonds.
In the end - we can construct steels and other things with very nice properties at high cost, and it's cool and fun to explore the limits there, but it’s not going to make you a better chef, or make your prep 10x faster or whatever. This isn't to say it's completely impossible to make somethign that is awesome at everything, but we use what we use because we can make them without nudging atoms into a matrix one by one :)
So while it's possible to get 5x the edge life out of an impossible to sharpen knife (for example), for most people, it's not worth it. They don't even notice once the novelty wears off.
[1] Tungsten carbide is really a ceramic but people often mistake it for a metal/steel, when in reality it's often just alloyed/glued/etc to metals, etc. Assume i'm not talking about tungsten here.
Victorinox knives rank very well in just about any real-use ranking I’ve ever seen and are extremely affordable. If you just want good knives that will serve you well, won’t break the bank, and you won’t feel bad using them, that’s what I would do. There are other good recommendations in the thread as well.
As for custom steels - outside of currently very expensive processes (powdered metallurgy, etc), it is basically “maximum sharpness”, “edge retention”, “ease of sharpening”, pick maybe two. Edge retention here is shorthand for both brittleness (chipping) and abrasion resistance (regular wear), even though they differ for some things.
High grade carbide, for example, is extremely tough and resists edge abrasion. But because of the large grain size it is ~impossible to get it as sharp as carbon steel by hand. Additionally, the same abrasion resistance also means you need something hard enough to sharpen it.
If you remember those little scratch kits you may have played with once in science class as a child where you tried to see which rocks scratches other rocks, this is the practical application of that.
Even in metalworking people will often make or use hss cutters when they need something really really sharp or custom. Or just cheap. And use carbide ones when they don’t. Because you really can’t get carbide as sharp as HSS and sometimes it matters. I can also easily make a really good HSS cuttter, but making a really good carbide one would take significantly more expensive tooling and time.
This is one example.
Ceramic knives[1] tend to have very high edge retention, but are very brittle and fracture easily. So it's very easy to nick them. This makes them last forever if you are slicing but not if you are chopping. They are also ~impossible to sharpen without diamonds.
In the end - we can construct steels and other things with very nice properties at high cost, and it's cool and fun to explore the limits there, but it’s not going to make you a better chef, or make your prep 10x faster or whatever. This isn't to say it's completely impossible to make somethign that is awesome at everything, but we use what we use because we can make them without nudging atoms into a matrix one by one :)
So while it's possible to get 5x the edge life out of an impossible to sharpen knife (for example), for most people, it's not worth it. They don't even notice once the novelty wears off.
[1] Tungsten carbide is really a ceramic but people often mistake it for a metal/steel, when in reality it's often just alloyed/glued/etc to metals, etc. Assume i'm not talking about tungsten here.