So I've always praised Forschner/Victorinox as being the best "beaters", just one step above a spatula out there. It's $40 and will suit some low standards. I can see a lot of folks here use them when they are willing to accept their knife is going to get lost/stolen.
As a self-enrichment exercise(I do these things), I left my knives at home and have been working with the house junk laying around at work. The priciest is my coworker's neglected, rarely used Victorinox 10" Chef's.
It is a giant pile of useless scrap metal.
I like my SAK, I never leave home without it. The edge needs touching up regularly, and I usually only cut packaging, mail, sometimes food with it. But the edge retention, or lack thereof, on these knives is completely unacceptable. The geometry sucks, food sticks like it's a feature, it's balanced funny and the handle seems to promote a poor grip and slippage. My work has been twice as hard and I've seen translucent onions and shredded chicken like I haven't seen in years.
I worked with some kind of "bakers and chefs" or something, you know, the cheap Brazilian steel resto-supply store knives. They were about the same, but at least their cheapness made them thinner and with a smaller tang(lighter handle), and the cut a tiny bit better because of that.
Boo. I give up on them.
The worthwhile, sub-$50 chefs knife is officially a myth. You just can't make a chef's knife that cheap, it isn't enough money.