[klausa]

The issue with cheap knives isn't how sharp you can get them — you can _anything_ razor sharp relatively easily.

Making a knife that _keeps_ sharp; and that will not chip/shatter/handle won't disintegrate is the difficult part.

(You can also argue about blade geometries, how thin the blade is etc for hours; but "can this be made sharp" is not a problem with cheap/bad knives, generally.)

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My (very limited!) understanding of knife steels is that "powdered steels" are not what you'll find in a random big box store; but rather more expensive, "fancy" lines.

You don't have to spend $450 on hand-forged, artisanal blade from Japan, but a $50 buck no-name is not going to be Buy-It-For-Life powdered steel knife either.

[antoviaque]

With a no-name, for sure. And maybe you see the difference after a long time? But after a year of unfettered abuse, my $50 Victorinox kitchen knife is still as dangerously sharp as new, and I have only sharpened it a couple of times.