Oh gawd, not again.
If there's one phrase I HATE is, "what's the BEST_________?"
A knife is a hunk of steel with a sharp edge.
The "best" knife for breaking down squashes, chopping slab chocolate, and fabricating chicken parts is...(drum roll please) a monster Henckels or Wusthof with a 1/4" thick spine and a 25 degree bevel.
Best knife for sushi? A japanese exotic with a single bevel. Bear in mind, as soon as this knife even looks at food that is harder than boneless fish, the edge will chip and it will require an hour of working on progressive fier and finer waterstones.
Me? On a typial day, I can pump out 20-30 fruit platters, starting from whole pineapples, melons, mangoes, etc., with a 10" Henckels and a 9" Victorinox. Luurv the Victorinox, the "Timex" of knives, takes a beating and keeps on ticking
I can fillet a dozen salmon per hour with a Victorinox bread knife ,flexible boning knife and China-town s/s tweezers; head and belly flap removed, pin bones removed, and flesh inbetween the spinal column removed with soupspoon for tommorow's quiche or staff meal..
I can turn a sack of potatoes into chateau, nature, en gousse d'ail, etc with an ancient no-name brand paring knife with the tip broken off and reground to a beak shape.
With the same knife I can bone out quail, one every 3 minutes, ribcage, wing bone and thigh bone removed, 2nd joint of the wing and drumstick bone intact, no tears in the breast or thigh.
I cut warm quiches, delicate tarts and tortes with a.....(drum roll please) electric B & D knife, croissants too, and every Saturday I slice up pate en croute with it as well.
In my 28-odd years I have seen many things in the kitchen. I have seen cooks frantically searching through garbage cans and dumpsters for their knives, I have seen co-erced dumpster diving, I have seen fist fights, locker room brawls, and vandalisim done due to lost, misplaced, or stolen knives at the workplace. I have seen one particualr female cook mispalce her beloved "golden Hamster" knife, assumed it was stolen and accused every human being in the hotel of stealing. Stupid (deleted) had left the knife on a sheet pan with maple drizzled root vegetables that she had personally prepared, and baked it. We all forced her into buying a beer for each one she accused. She quit the next day.............
1) There is no "best knife"
2) A knife is just a hunk of steel with a sharp edge, O.K.? The magic is in the user's hands.
I can beat you hands down, hour after hour at any task you desire that needs a knife, and I'll use whatever garbage knife you give me to use. Then again, I know of at least a dozen Asian guys who can beat me hands down at any task I choose, with them using nothing more than a cheap-o carbon steel cleaver.