I have a terrific ceramic carving knife which never needs sharpening. You can pay silly prices for them...but mine was a "special" in Aldi.
Highly recommended, but you do need care handling them.
Whatever knife you choose, I have carving knives for years and every December (for Christmas) I bring them along with me to the local butchers and he sharpens them for me, sometimes he'd suggest taking them to a special machine he has in the abattoir and gives them a great sharpening, even the cheap ones I bought in a set. I know I haven't really answered your question but a cheap one is as good as a brand name once it's good and sharp
Go to a local cook shop and actually handle the knives and find one that feels comfortable and balanced in your hand.
Butchers have sharp knives because they sharpen constantly, do not assume all butchers knives are suitable for carving, e.g a boning knife would be useless for carving.