One of my cuzzies was a well-known London Chef and was rather cynical of the high-end knife market, but sometimes used whatever else came as product placement when he did TV work etc.  In his own kitchens he used Rosewood handled Victorinox knives with comment that the bare wood handles didn't slip in wet/greasy hands, and that some chefs preferred the Japanese Global knives with the rubber-dimpled steel handles. I believe those are still pretty much standard recommendations for trainee chefs to purchase a set of either and they probably stick to the brand/style of knives they're familiar with.

I suspect that the very very high end of the market possibly aren't true "chef's knives" - if that means professional chef - even despite what some of those chefs may say (on behalf of their sponsors).  Not to say these aren't fantastic objects of desire, but they're not going to make any difference to what's served up on the plate.