No I don't agree that best steel, best manufacture, and best grind are secondary. True a knife needs to be sharp to preform well. But it also needs to stay sharp, at least long enough to finish the job. I prefer it to stay sharp for multiple jobs. Staying sharp is controlled by the manufacturer, what steel, and grind they used, along with how well they heat treated it. Sharpness isn't a factor I consider when buying a knife. I will sharpen any knife I am going to use. Who made the knife, what steel it is made from, and what kind of geometry the blade has, are major factors in my decision to buy a knife. Because I don't want to spend all my time sharpening.
O.B.