Speaking of knives....
Good steel formulations have been around since before WW2. English, German, and Swiss steel leading the pack. American steel gained excellence after WW2...and crushed the competition. But then between unions, EPA, and energy costs....US steel industry just about has died. We still make some....but not like we once did. Tube steel and sheet steel compromise the bulk of what we produce today.
But....
I have an 8" chef's knife that weighs a few ounces more than a 10" I have. And the 10" has better steel so it stays sharper for longer than the 8". Both follow the same patterns with full tang and curvature profiles and the handles are comparably the same. But the 10 just has lighter and stronger steel. (Same mfg for both)
The current rage for good knives is hand forged knives. And they can get pricey. But before I plunk my money down I want the bladesmith to be really tested as far as consistency and quality. (Many are not)
Then the interchangeable handles can get expensive too. Up to a couple thousand dollars a piece. (Yeah...my eyes bugged out too)