I have a large 30 year old Wüsthof chef's knife that I still use to open watermelons or large hard squash. It's seen it all, is tough and I'm still able to get if very sharp. Now, I very rarely ever use any of my European knives, though. About 10+ years ago, I switched over to Japanese steel and I'm still kicking myself that I didn't do it sooner. I LOVE my Globals so much. I can't tell you how sharp they are! My go-to knife is my Global Nakiri and I don't leave home without it! I also use the Global Santoku and chef's knife but only when I've been lazy and haven't sharpened my Nakiri. Global is a fine brand, sharp Japanese steel and will last if you take care of it. If they're going to be abused, don't waste your money. It is not super high-end so they're not ridiculously expensive but they're not cheap either. Knives are a very personal decision. Choose the one that you'll use and feels comfortable in your hand. Don't be fooled by gimmicks or wild claims of types of steel, etc. Go for the tried and true. I know plenty of chefs that don't love Global (they take a while to get used to). I've worked in many kitchens that use cheaper knives but use a sharpening service so they're always sharp and cheap to replace when idiot chefs use them to open cans. 🤦‍♂️