Any knife is going to be either crap or superior. The reason why is because of how the edge is ground and how much if any relief immediately behind the edge face is ground in. Typically you can take any knife regardless of brand or manufacturer, turn a hollow grind 1/8 of an inch from the edge face and then sharpen that last 1/32 of the blade AFTER the hollow grind and you will have a cutting edge that regardless of the make, brand, model or manufacturer of the knife, is going to give you a superior cut. At what specific angle you sharpen the last 1/32 of the edge face at is going to determine exactly how precisely the knife cuts. If it's intended to cut medium to large cuts of meat, you'll want a 19-22 degree per side leading 1/32 edge face for strength and durability, the hollow grind directly behind the edge face will provide the strength and the angle will ensure lasting performance with a minimal touch up required with a quality butcher's steel. For smaller, softer pieces of meats, 15-19 degree per side leading edge will give you that razor sharp sense that will pop hairs off your arm like nobody's business. There are kits available that will allow you to do this with the exception of produce a hollow grind, which of all the edge faces, is the most superior due to the strength in the design. I use a combination of a homemade slow grinder wheel to produce the hollow grind, Gatco Sharpening Kit to keep and maintain the angles, and Spyderco Ceramic hones 4000 and 10k grit for producing superior quality edges that endure and last through everything I put them through. I can put the same type of edge on the $1.50 knife that I can put on the $250 knife and both will be top performers in anyone's book.
It's not the knife, but how it's sharpened and to what total leading edge face angel side to side that it's sharpened to. Any leading edge face that's less than 50 degrees total is going to be a sharp edge.
