Fun topic.
We have the Shun "Kaji" line of kitchen knives - these (Kaji) are exclusive to Williams Sonoma. The Shun line is the best combination of sharpness, utility, looks and balance and they go on sale at least once a year.
As others have said, there is a Western edge and a Japanese edge unique to each particular knife, and you need to sharpen accordingly. The Western edge is best suited for chopping and is more durable, so look for that moniker when shopping for a particular task...
I also shopped for months for some steak knives and when I found this set, just holding them sold me:
https://www.williams-sonoma.com/prod...steak%20knives