When somebody ask me this question about buying higher vs lower end priced knives.
Here is how I explain "All depends on user and intended purpose of use." As an example I use simple humble kitchen paring/utility knife.
Bottom level broke/limited funds college dorm student would buy in 99c store $1 knife to cut occasional sandwich or pizza. To him sharpness, ease of sharpening, ergonomics, f & f doesn't matter for amount of use it's going to see.
Middle level is home cook, who uses his knife for 90% of everyday food prep. He would buy $40-$60 knife, that stays sharp for longer, has better f & f, ergonomic handle for prolonged use.
Top level is professional chef who works in fine restaurant who will buy custom made knife for few $K. To chef in fancy restaurant where plate presentation matters, razor sharp knife, that makes precise cuts matter great deal. Premium steel that stays sharp for long time, excellent handle ergonomics for prolong daily commercial level use, f & f that is expected in high quality professional tool.
While back I had gone through this process myself when I broke (partial tang) on my Chinese kitchen paring knife, that was part of block of knives that I bought over 15 years ago from Wal-Mart. To replace it I was drooling over 3 pc set of Shun Reserve, Damascus blade, cocobolo handle with decorative pins for $600 or $200/pc. But in the end for amount of home cooking that I do for only myself, I could not justify the cost $200. Even thought I can easily spend that much on my EDC BM, ZT or SOG's. :grumpy: So I went to 99c store and bought for $1 Chinese knife, that had horrible grind, lose f & f, ok sharpness but had great blade and handle shape. After I finished fixing it up and reground/sharpened now it is excellent for my everyday use.