Wustoff steel

Nope, but price is what differentiates high end and low end knives. It really makes 'high end' a sort of empty descriptor. Is it performance, F&F, artistry, or something else? Heck, even 'high performance' needs qualifiers. 440B will outperform CPM M4 if you're talking corrosion resistance, which might be important for kitchen cutlery.
 
:) I have bunch of non stainless steels in the kitchen knife collection and I'd bet 440B won't outperform any of them, simply because I never let them wet.

But yeah, there is a lot of factors that go into price, and part of it is a brand name.
I've seen custom German kitchen knives 2-3K price, made of Cronidur steel...
 
Today, many companies sell their names that their grandfathers made famous a half century or more in cthe past.

Just because a knife has "Randall" or "Wusthof," or "Henckels" stamped on the blade, doesn't necessarily make it a good "using knife".

Some folks consider a knife (or anything else) "high quality" if it's pretty, and well fit and finished, regardless of whether or not it's functional.

Forgive me if I didn't make my comments about 440 A&B more clear. For a knife that will be used for what a knife is normally intended for, (to cut things) IMHO, the steel and the tempering of that steel, are far more significant indicators of "quality" than the appearance, ergomonics or fit and finish.

As an example, I consider Bob Dozier's knives, of properly heat treated D-2 steel, as top quality. If Bob made the exact same line of knives from 440A/B or AUS-6/8, I would consider them "very low end" even though Bob made them.

I suppose I should have given my definition of "quality" from the beginning. In my value system, performance trumps appearance any day.
 
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