Please, is this chef's knife 1095 very chippy?

I am a a kind of semi professional, and on-call, as well as volunteer cook during winter holidays. I am looking for a new knife which must be easy or relatively easy to sharpen, to hold its edge very well, preferably NON-stainless steel, and must be stiff - I'm fed up with modern lightweight thin blades and their "great" flex which makers advertise as features (OK, maybe it's a feature to many people, but not for my style or my preferences.

I can not afford even lower prices Japanese knifes, nor artisan knifes by individual knife smiths in Western hemisphere, and BTW in my hand Japanese handles aren't that comfortable. It has to be a classic western style handle, and a symmetrical 50/50 bevel. So, I am not considering artisan or Japanese knives.

By searching for knives online, I stumbled upon R. Murphy chef's knife 8" made of 1095 steel. In one of his YT videos on the company, the owner said all their knives are heat treated to 61 HRC. Great ! Hard and stiff, exactly what I am after, But, 61 HRC makes its edge very chippy, right ?

My knife's edge is always in contact with a cutting board which I always carry on me (wood and nothing else), chopping veggies and herbs all the time, and I have no intentions chopping bones with it, however, it happens occasionally knives will strike a bone by coincidence while slicing. That's what worries me about 1095 and 61 HRC, if this knife is really hardened to 61.

It may not be chippy at all in such situations, I don't know, someone with the first-hand experience would be able to tell probably, that's why I am asking.

The other option might be Old Hickory chef's knife 8" also 1095, but usually you get what you pay for, and its low price is instilling some doubt in its quality. This knife might be quite ugly for modern standards, but I am looking for functionality and performances, not for kitchen decoration. Does anyone actively here using this knife ?

Thank you.