There are two major styles of knives eastern and western. Western includes American and German made knives. Western tend to be thicker and will take a beating. Americans tend to eat heavy cuts of meat like beef, pork, lamb, and wild game like deer, elk, antelope and bison. Cutting up a roast, steak, rack of ribs usually requires a robust blade.  Japanese etc. eat more fish and seafood which is more delicate with thinner softer bones. So they can use a thinner razor sharp blade. I have both styles and like both and have never broken a blade, chipped a blade or broken a point. I have seen on eBay lots of damaged Japanese knives and have to think they must have been abused or at least used improperly.  Some people will use a hammer or heel of their hand on back of the blade to break down cut of meat.  Major Japanese style blades are Shun, Kramer. Bob Kramer Olympia Washington was a chef in the Seattle area and  also sharpened knives for other chefs. He learned to make his own knives and now the sell for thousands of dollars and he has a long waiting list. Henkels partnered with him and also make his style knives in Japan. Some say this gives you 90% of the knife for 10%of the price. So for around $300. Or so you can get a copy of his knife. I have a couple and like them, very sharp and good looking.  If price is a problem for you there are other ways to go. For example Forshner makes a stamped blade that is rated tops for the money. A Forshner chef knife with synthetic fibrox handle usually can be found for around $40 to 50. These are also good knives made by major old time company.  They also make knives with rosewood Handles but they are a little more expensive. If that’s still too much, no problem, a company called Ontario has been around for years and makes good carbon steel knives in the $20 + range. These are easy to resharpen and work on. They have wood handles and best not to put them in the dishwasher or leave them to soak in the sink. After you use them just run hot water over the blade and wipe it dry put on a drop of cooking oil, salad oil etc. and wipe it down and they won’t rust and will last you a long time. There are other brands out there I just tried to touch on main ones you see on ads etc. after you start shopping you can go crazy trying different styles, steels, handle materials etc. and everyone has their own opinion and preferences and they are right.