But knives from Target can probably be sharpened and maintained a lot easier than higher end knvies as they are going to have have softer steel. You will be sharpening more often but sometimes its worth it. High Rockwell steels on expensive chefs knives are going to be a lot harder to sharpen and maintain. They also seem to come with bevels in the 8-15 range and many have thinner blades. What this means is that the Target offerings will typically roll instead of chip when hitting bone etc as they no doubt have softer grade steels an thicker edges and profiles. Everything has a tradeoff. High end knives require high end maintenance and care and the knowledge and experience to do it. High grade steels can sometimes be easily marred and destroyed with carelessness and abuse.
Someone without much experience with knives in general and little knowledge of steels, grinds etc(which probably is going to be most people casually looking for a kitchen knife)...and is thinking about an expensive kitchen knife..will likely go online, just select something that looks good and has a good reputation..dont look at the profile, thickness, steel, etc...buy the expensive Japanese blade with 64 Rockwell and thin edge profile. First time they accidentally sink that knife into a bone while going to town on meat they are going to pull out the knife and wonder why the blade has all these funny indentations and chips on the edge. Probably would have wished they stuck with the Target model or done more research before buying expensive knives.
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