I agree with the author, I have the pleasure to deal with Japanese chef knives, and so far no other knives stand up to the handcrafted pricey Japanese pieces in terms of grid, sharpness and edge retention. The best knife is the one that suits someones' particular needs, and they will differ for weekend home foodie enthusiast or professional kitchen chef.  For that reason a while ago I wrote a guide to choosing the best knife for one's needs, maybe it's going to be useful for any of you: https://japana.uk/blog/japanese-knives-buying-guide-look/ - let me know your feedback, and if you have anything to add - I'd happily do that :)