Despite the low price and stamped construction, my Victorinox 10" chef’s knife has been my go-to in the kitchen for over a decade. Holds an edge for ages with very little maintenance required (see - YouTube for their official video guide for maintaining the edge).
Can’t go wrong with these. I got mine when I got into cooking as a hobby, expecting to move up to a Zwilling or Shun but at this point I’m going to keep using my Victorinox till I break it. Then probably buy another Victorinox.
Love my Victorinox knives. Prefer them over my Professional Grade Wüsthof and Henckels.