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.
A hard steel will hold an edge longer, but will be harder to sharpen and is more brittle.
A softer steel will need to be resharpened more often, but is easier to sharpen and less brittle.
For like 99% of the population, a dollar store knife will hold an edge long enough and will be easy to sharpen.
I’m too lazy to link because i’m on mobile, but outdoors555 on YouTube recently made a video where he sharpens a dollar store knife and hack away on a piece of 2x4 and the knife stays sharp throughout the ordeal.
So yeah, overall, it’s how you maintain and sharpen your knife that will make a lot of difference.
A honing steel is only helpful if your knife isn’t properly sharpened because it realigns the burr. Just take an extra minute to remove the burr properly and your knife will stay sharp for a while.