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There is youtube videos of people reviewing cheap chinese kitchen knives that rolled past my feed that were purchased from amazon for $50 or so. Some of those knives are pretty quality based on his review such as hardness and edge retention. The dude was actually ding a brinell hardness test on them and some scored as high as 65+. Most had the preferred way of knife making which is splitting soft steel down the edge and inserting a hard steel in the middle then forge welding it all together. Kinda like how the old katanas were made. This makes the knife edge hard but the rest of it has enough flex so that it doesnt shatter or crack when dropped or whatever.
