For one i sharpened MAC damascus.
For other two Tamahaganes and this chef is the youngest to win some very very important prize. Those were propably the cheapest and most used knifes in his bag, but there was no Victorinox.
At other very famous company in Oslo i didnt spotted even half of Victorinox.
Im waiting for big global, another mac. Please PM me if want to know specifically who i met in person.
I would agree that because of the countrys specifics in Norway most popular among industry [cheapest] is Victorinox. And not many chefs are even aware of what really sharp really is. Thats a fact. Theres a lack of good cutlery specialists, but with all the globalization it will evolve eventually.
To the treadstarter:
From what I understood, you just dont like the feeling of overpaying. Just like me. Even though i think you should go for it and physically touch and feel all different bunch of knives in Japan.
With some you will fell in love. Maybe some of it would be in your budget?
I wouldnt say you need nakiri to hame kitchen. You will notice sometimes that to chop one leek you are to lazy to change knives.
Thats why i would go for gyuto, if 24cm, then why would one need a slicer at home?
The most important knife for me is a parer, this is a guy that can handle whole bunch of stuff and i would go for that one. Two knives and sky is the limit in the kitchen.