I’ve just kinda stuck with Henkels over the years for butchering and boning, and Gerber for hunting/gutting. I have a Global kitchen knife but frankly I find I use some cheapshit ceramics quite a lot, I’m very surprised how long they’ve lasted. I have heard of people sharpening them with carbide, but I’ve never bothered.

And yes, serrated knives are at best for bread, so they never need sharpening. Anyone using those for cooking needs their head examined.