RE: the Buck 110. When I mentioned the Buck 110 it was more in the context of a knife of somewhat generic type and design. Sort of like the Randall model 7 - everyone makes one (roughly the same), with differences mainly of exact blade length, profile, materials and handle/guard types.
Just offhand, my picks for the 20 "best" knives ever made would start with the standard kitchen paring, utility or "petty" knife. My pick is the Kikuichi 4" damascus steel with "western style" ebony handle.
And like the example of the Buck 110, many people might pick a similar knife to the Kikuichi; different maker, minor blade difference, blade steel, handle etc being of the opinion it is better than the others.