Kitchen knives sold in department stores are (usually) 100% crap.
Typically stainless steel that once dull will take forever to get back to a decent edge.
You want a high carbon steel or a Japanese style Damascus type of blade. Sharpeners don't work very well if you want a razor sharp blade. ( a dull knife cuts you more often than a sharp blade will)
In my kitchen everyone has, Shun, JKC, Kei, Misono, Global or Wusthof.
Best advice,
Learn to sharpen a a chefs knife with stones, the proper way. Western knifes 20 degree angle, Japanese 14-17ish degree angle.
The Youtubes has lots of videos.
We have honing stones that start from 800grit all the way up to 10,000. Start on the low numbers and move up. After an hour you have a blade you can shave with. After that just a steel to hone the edge and you only have to sharpen/touch up once every few months. A good stone grit is about 3000 for household knives.
You don't need all those different knives they push in stores, a good quality 8" chefs knife will last you years if you take care of it.
I have on from when I was stationed in Japan from the 90's and it still holds an edge like when I got it. It gets used daily at home, my wifes favorite knife.
A chefs knife, a good fillet knife and a small utility knife is all you will ever need.
These are JKC, mine cost me $150USD but like they say, "buy nice, don't buy twice"
I have the top one, it gets used all day in my kitchen at work, besides from the tip being fixed because an idiot used my knife and dropped it.....it holds a razor edge and sharpens up fast.