So the Victorinox knives are sharp when you get them, but when they get dull ....you wont try to sharpen them because they wont hold the new sharp edge you put on it? That makes no sense to me at all.
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Take some time to try to understand the Rockwell C hardness scale and it's impact on you.
I've spent hours sharpeing Vics and many other knives. It doesn't take long to realize though that A) low relative hardness like 55Rc will not hold a thin edge anyway near what 60Rc VG10 will hold so you won't be able to run the Vic at say a 13degree angle like the DP for any length of time, so it won't perform like the Tojiro DP.
https://www.youtube.com/watch?v=Yt9362JKl6A
B) 55Rc is much softer relatively than 60Rc for use so even at the same angles will not hold an edge as long.
You're OP ask for better edge holding. The Tojiro DP with 60Rc is that for the $.
The steel in those cheap Chinese Walmart knives has gotten a little better. How do you even know that they are not 55Rc and that the Vic will hold a better edge. To me they are about the same. I never said Vics are sharp out of the box. In my experience they are not.
The effort and time in sharpening a 55Rc Vic and 60 Rc Tojiro DP is the same to me. But the edge retention is not even close.
I have half a dozen Old Hickory Ontario 1095 carbon knives like the one suggested above and they take and hold a better edge and perform better than the Vic. But they no longer offer the Chef knife style (I have two).