Years ago I needed a filler for an Amazon order. A set of Sabatier Precision knives popped up. Chinese made, stamped, not great handles, capitalizing on the Sabatier mark (which isn't protected).
I figured for the little amount of money ($10!) they wanted they'd be crap. I'd use them until they crapped out and then just toss them.
Let's just say that I'm shocked at how decent they are.
Are they great knives? Nope.
But they take, and keep, an edge and they are real work horses.
My biggest complaint is that they're quite thick, so they're not great for everything, but for general utility work, stuff that doesn't require precision, they're great. Chopping down a turkey carcass? Great. Roughly chopping a bunch of vegetables? Great. Slicing a pork loin? Great.
For more precise work I have a Henkels semi-flexible boning knife and a Wusthof 6.5" Santoku knife that I got from Woot. It was a "B" grade at a huge discount. The ONLY problem I could find with it was that the one side of the edge wavered when it was ground. Hasn't affected my use of it at all.