There are knives from many, many brands that are BIFL if you take care of them and sharpen using a method that does not remove excessive amounts of steel. Different knives require different levels of care in order to be BIFL--certain knives could last one person a lifetime who another would destroy in a week. For example...

Victorinox and Mercer (forged lines) make good quality knives for their price range at the entry level. They are not going to feature astounding edge geometry but use steels that are relatively robust and relatively easy to sharpen. They also have good handles for folks with arthritis and generally their handles will favor durability over cosmetics.

Wusthof and Henckel present more expensive Western, specifically, German options. Both brands offer some inexpensive lines that are not forged and I cannot speak to them, but the higher end forged lines that are made in Germany, such as the Wusthof Classic, represent knives that are very robust and easy to sharpen. Handles are generally both durable and cosmetically appealing. Again, the edge geometry here is not the best. Wustof has gotten very expensive in the United States.

Tojiro represents a bit of a merge between German and Japanese knives. They are made in Japan, but offer some models with Western style handles. They use steels that are harder than what is used by Wusthof and Henckel, but not as hard as what many other Japanese makers use. Shun would also fall into the category of mixing traits. Opinions on both brands can be a bit polarizing with respect to the cost vs. performance factor. FWIW, I personally think one's money can go further with some of the higher performing brands fitting the paragraph below.

There are many smaller Japanese brands making extremely high-quality kitchen knives. Generally, these are using thinner blades than their Western counterparts, with much harder steel with higher wear resistance (at the expense of toughness) and a tremendous deal of emphasis is placed on edge geometry. These steels are sometimes stainless/semi-stainless, but are often more reactive carbon steels (sometimes using different steels for the core and the edge) and they are easy to make absolutely screaming sharp to a level that most thicker Western knives simply cannot achieve. They will hold this screaming sharp edge for a long time if used on the proper cutting surface (for example, an end grain maple board). These knives necessitate someone who understands how to care for a knife with a thinner blade, thinner edges, and reactive steels. If they are not properly cared for, they can chip and rust quite easily.

My two kitchen knives are a 8-inch Wusthof Classic chef knife and a 240mm (9.5 inch) Konosuke Fujiyama gyuto in Blue #2 steel, both of which are at least a decade old. The Wusthof is used for tasks more likely to cause edge damage as its thicker blade, thicker edge, and softer steel makes it most suitable for such a task. The Konosuke, which is literally sharp enough to whittle hairs (and hardened along the lines of 63 HRC), is used for tasks where precision cuts are desired. Beyond that, I have a few paring knives--the one I use the most is a Wusthof Classic with a sheep's foot blade, and a few other oddities. However, the paring knife + two chef's knives cover about 99.5% of what I do with kitchen knives.

(There are many other good brands not mentioned producing both Western and Eastern knives.)