The best bang for buck knives I’ve ever used would be the good old Victorinox range of chefs knives. I’ve had many knives over the years as I’ve been a chef for 20 of them. My knives I don’t like to baby like some do. I’ve seen chefs buy a $350 Japanese Damascus steel knife and treat it like their first born. I use them like they are tools. I don’t abuse them unnecessarily, but I for damn sure don’t baby them. They are tools at the end of the day. I’ve found the particular brand I like for cooking, but for a really good knock around that won’t break the bank, holds an edge forever, not too difficult to sharpen, is heeless to make sharpening easier, over the steel or stone and are probably one of the most durable I’ve ever used. You can’t go past a victorinox. I’ve had a few kicking about in my kit for years.