Since the purpose of a chef’s knife hasn’t changed much in the last century, the design hasn’t really evolved either. Still, one given flaw is that almost all knives, with any amount of use, eventually require sharpening. That means home cooks will either make do with a dull knife, try to sharpen it themselves with a stone, or find a professional to rehabilitate the blade. Furtif manufactures its knives from a sophisticated material that requires sharpening once every 25 years. Available for $138.