by using an expensive knife, will the dish taste better???
By using a WELL maintained knife, the dish will most assuredly taste better.
The meat will not be smooshed, The veggies will not be crushed. The vegetables will be diced in a uniform fashion.
The chef still needs skill, but you can be sure the best chef in the world won't be able to cook food worth a damn if he is given a blunted knife.
The main metallurgical difference between a cheaper knife and a more expensive well forged blade is edge holding. The moment you cut something, the blade starts to blunt. Cheaper knives made of softer steel or that aren't hardened properly blunt very fast. By the time you are finished peeling one carrot, you may not be able to slice tomatoes any more.
I have a shitty fruit knife that's like that 555. Been with me for decades. It needs honing every fruit it cuts.
