Just to weigh in here; I have a run-of-the-mill $80 Zwillig 8” chef’s knife. It’s not fancy steel, or the most refined kitchen knife out there, but I keep it sharp and it’s provided years of dependable service.
I find that you get what you pay for, and the middle of the pack is going to be good enough for most people. Don’t fall for the garbage they sell out there, and don’t pressure yourself into dropping a bunch of money, either.