Expensive or cheap, I use both, but what some folk are forgetting is the type of grind on the blade.
A flat scandi grind will be fantastic for wood/carving and general bushcraft use, but the wire edge that is formed during the sharpening process will soon come off when a bone is struck.
IF you intend to use a knife for butchery then may I suggest a blade with a back bevel, as there is more steel behind the edge, thus making the edge stronger.
Hollow ground blades are usually incredibly sharp, but can be difficult to sharpen, especially in the field.
Frosts mora is a cracking little knife for around £10, comes in stainless too. Great if you shoot near the sea or are partial to a bit of wildfowling. Flat bevel knife that comes up to razor sharp in 5 mins on a Jap waterstone, also provides you with a cheap blade to practice your sharpening skills.
Thats what I think anyway :idea: