The only actual benefit I find it has over a well-maintained sharp chef knife is the non-stick aspect, which looks really nice but not $300 nice IMO.

Most people don't sharpen their knives enough and therefore they have to expend a lot of effort to sharpen them.

If your knife is only slightly dull it takes 10 seconds to resharpen it, unlike if you've gotten the edge all folded over and such.

But as you say, most people don’t do that. So “the only actual benefit” is something of value to most people.