It really depends because different knives are made of different grades of different materials, with different weights and so on. You want one that sits nicely in your hand, with a nice weight, that you can use without cutting the hand holding it. I’m a chef myself so I have a small collection of fairly expensive knives that are durable and stay sharper for longer, but I could be cutting food continuously for a good few hours in a day four or five days a week, so for home use you just want a midrange knife that suits you ergonomically and needs as much maintenance as you can be arsed dedicating to it. I’d say a honing steel and middle-fine whetstone might even be the better purchase, and to stop keeping your knives in a drawer and so on.