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I think you should get expensive knives as a convenience, or you are pushing the limits of the steel. I cook a lot, and do lots and lots of chopping to cook food for the family. There have been times I've fine diced 10lbs of onions in one go, on top of cabbage, tomatoes, peppers etc.
With that much chopping, anything that can't shave like a razor is dull. That's why I use a really nice knife, thinned, sharpened and tuned it to my preferences.
TLDR most people are fine to use any generic knife (if you lack self respect) but if those aren't cutting it for you, get something better. No pun intended
I work in a restaurant and 10 lbs of onions lasts 36 hours. We buy the shittiest chef knife Ed Don has to offer and it's fine. I like nice knives on a hobby level, but they're not necessary on a personal or professional level.