There is no real correlation between knife price and knife performance once you cross a basic quality threshold. A $90 knife from a reputable maker will outperform a $400 knife with the wrong geometry for your hand. Buy by feel, not by brand.
Three things matter most: edge geometry, balance, and grip comfort. A thin grind cuts through food more cleanly; a balanced knife pivots without fighting you; a comfortable handle stays comfortable through the eighteenth onion of the week. Try a few in person if you can.
Sharpen it. A dull $400 knife is more dangerous and less fun than a sharp $60 knife. Send your knife out for sharpening twice a year and you will outperform most home cooks regardless of brand.
