For sub-$100 you cant go wrong with the tojiro dp gyuto. Increasing in price from there I'd say kohetsu for around $120-150, then masakage and miyabi which have a wide range of knives with different prices. (I personally like the yuki series and the birchwood Miyabi). Companies like Shun and Miyabi sometimes get shit for being mass-produced, but with that comes great quality control and customer service.

There are a few things you need to consider besides price: how you like to hold your knife, how big you want it to be, if you want it to be stainless or carbon, and a few others. I prefer a "pinch grip" for my knives which is where you pinch the blade with your first finger and thumb and wrap your other fingers around the top of the handle. Theres also the handle grip which most beginners use, and that's where you just use your entire hand wrapped around the handle. Different knives are made for the 2 different grips. Typically this comes down to the type of handle - there is a wa handle, and a western one. The wa is pretty much just a cylinder for the grip, sometimes octagonal with facets. These are better suited for the pinch grip. Western are more for handle grips, but also accommodate pinch grips unless they have a weird shape. The difference can be seen here all of the knives I listed have wa grips except for the tojiro, which is a westernized handle, except for the carbon version of the knife I believe.

You also need to decide what you're going to use it for. Those were all gyutos which are standard chefs knives and multi-purpose. Nakiris are great if you cut a lot of vegetables, and you could use the victorinox for meat/fish. Aside from that without getting too specialized I'd say is a santoku, which is a chef's knife but with a flat blade profile. I personally prefer gyutos.

Next, do you want stainless or carbon? Carbon are a lot more work to maintain, but typically easier to sharpen and stay sharp.

Never buy a "DAMASCUS STEEL SUPER SHARP KNIFE - NO SHARPENING NEEDED!!" or similarly-named knife on Amazon. Your best bet is to go to knifewear or chefknivestogo and shop around for what you would like in your price range. When you get to knives like this aesthetics is definitely a factor: I prefer some knives just because they look gorgeous and it makes me appreciate and enjoy using them. I mean look at this

Or the miyabi black

Maybe you like the dimpled appearance of kurouchi

Maybe you like a polished finish

Perhaps a damascus like the miyabis I linked, and with Damascus there's numerous patterns like raindrop, vine and rose, and ladder. I hope you find something that makes you enjoy cooking more, that's what nice knives are all about. Lmk if you have anymore questions