I really like cheap stamped stainless knives. In the photo are a Viking, a Kiwi, and something unbranded. Total was $8.20 USD. They are garbage, the handles are terrible, though the ridiculously small Deba has wood scales. They sharpen beautifully.
While you huff and curse under your breath, I have owned custom made Japanese knives, vintage carbon steel Sabatier, as well as all the other stuff, Wusthoff, Global, evs. They aren’t better, just much more expensive.
I am happiest with a cheap carbon steel cleaver (bit of a misnomer as these are really slicers) or a stamped stainless blade. Not Victorinox though, they have too much Nickel and Chromium so they aren’t as prone to rusting. It makes them a bitch to sharpen.
My favorite knives are vintage MAC. The handles suck, the tip is rounded, and they have a stupid hanging ‘cross’ thing at the tip which just catches debris. Use a magnetic knife rack like a normal person. They were $90 new. If blood clots on the brain were your thing I’m sure that was a good deal. It’s a $20 knife.
I had a few from the flea market. I ground tips on them and made new handles. They have a great balance between whippy and thin enough to do nice slices of Shitake mushrooms or Shallots, and strong enough to break down Squash.
That’s an example of an overpriced Japanese knife, yes.
That doesn’t mean all knives more than $20 bucks are overpriced, however. I would also contend that the modifications you made; make it no longer a MAC.