Knives are basically inherently bifl. You could make a $5 chef knife from Walmart last your lifetime if you take care of it, and you could wear a $500 handcrafted work of art into a nub if you're too aggressive with the sharpening, or chip a quarter sized shard out of your Japanese gyoto while using it to cut bread.

The biggest issue with home knives is people never honing and sharpening them, so something that cuts like a laser new is smushing tomatoes a year later.