Quality knives do not have to be super expensive. The trick is to maintain them. Honing of course, and unless you are a super enthusiastic home cook, a proper sharpening by a pro on Japanese wet stone twice a year is all it takes. That's like at most USD 20 in most places, probably less. Even mid range knives are fine, so long as you keep them sharp.

And you don't need a lot. In theory a good chefs knife and a good paring knife will do. In practice, you also want a bread knife and filleting knife, but you can start small.