In other areas, I found that up until a point, the price is generally correlated with quality. I had great success in avoiding frustration and waste by following the saw "I'm too poor to buy cheap".
As someone who uses a $20 knife, I feel the same way about a $145 knife.
Dull knives require multiple times of stress, and sawing motion to abrade through the thing. And with more power means accidents are easier and more damaging.
A proper chefs knife (I prefer santokus) should be professionally sharpened, honed before each use, and will be razor sharp. I only need to lay the knife on a steak and pull, and it cuts right through. The cheap $20 knives are usually serrated (nigh unsharpenable) and double as hacksaws.
While you may be statistically correct, anecdotally my family has hurt themselves way more often with sharp knives than we have with dull knives. It's probably due to being used to a dull knife before switching to a sharp one, but I still can't stand by that adage from our history of personal use at home!
As demonstrated perfectly by Kiwami Japan.
Their electronic reviews are fine but their other categories leave a lot to be desired. The whole point of a good review site is to find the low/medium priced item that is more than adequate for the task. Recommending a Mac or Wusthof knife is a safe bet that most won't challenge - I want them to find me the needle in the hay stack.