Bark River knives.
Of the four I have owned, I have been the second owner on three, but all three came to me with their factory edge. Most recently I came into owning their Chef/Utility model and... well, put it this way... the factory edge was so sharp, I couldn't use it on a plastic cutting board until it had blunted a little bit. Every time it touched the plastic, it would dig in so effortlessly that it created too much resistance to safely use.
:thumbup: