As a former line cook, I can say that many people I've worked with prefer Victorinox knives at work because:
- The non-slip NSF listed & approved handles are a great plus
- They sharpen easily and hold an edge well
- They perform well in demanding, commercial applications
- They don't cost a fortune to replace when someone 'permanently borrows' one, or uses your knife to do something they would rather not use their own to do (this is more common than it probably should be)
I've owned many of both kinds, and honestly, I only use my expensive knives at home.
There's more practical reasons to go with a less expensive brand that maintains a very positive review average over a very expensive brand, but it's your choice and your money :)
I personally save the big bucks for vintage knives that have gone up in value consistently over the years, especially given how mass production obviates eventual rarity. So if you want to go expensive and have it last as an heirloom, go rare, too.
Otherwise, the 'house knives' from any commissary supply chain are great, and many feature Victorinox. Sure, I'd love to use a Shun, but my 10" Mercer Culinary gyuto holds a nice edge, too, and the resin / santoprene handle makes me much more confident with fish.
This holds a little less true with breaking knives (or Deba), or those that are engineered to take abuse, you can end up ultimately replacing cheap blades so often that you ended up spending the same anyway. But that's another situation entirely, and worth different consideration.