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.
I’m looking to actually buy myself a chef’s knife. I really only care about having a long lasting knife, that’s not horrible. You would recommend a daiso knife? (Daiso the Japanese Asian import store, right?)
I had a $5 knife from Daiso, the balance was very nice, I really liked it. I bought it around 2008? A friend has it now, they like it. Cheap knives are rarely full tang and will rust inside the handle, I drip oil into the handle, dry them carefully, and they last for a long time.
My recommendation would be to get a cheap knife like that and a nice carbon steel cleaver like The Wok Shop, or your local Asian market sells. With those two and less than $20 outlay you can do most anything. Breaking down Winter Squash is a pain, but doable, or you can get something heavy and brutish just for that if it’s you thing.
Daiso is Japan’s version of a dollar store (though admittedly far, far better than American dollar stores), so I would not go there for a long-lasting knife. Dishes? Absolutely. Knife? No.