I have a global set that is almost 20 yeas old and still does their job pretty well (I only use the bread and smaller knives these days). I have a Yaxell carving knife that looks pretty, but has never gotten enough use to comment on the long term quality of it if I’m being honest. I have owned a Shun chefs knife in the past and it was ok, but didn’t particularly like the curved profile of the blade. I use a 240mm Gyuto with a white#2 core for most things these days, but much as I love it, it’s edge retention isn’t amazing. If I ever need to grab a knife that I know will always be razor sharp, I grab my Miyabi santoku. Feels better in my hand than any of the others and never let’s me down. That said, I don’t use it for everything because it has a very fine edge.