100% agree with the Victorinox. It has to be the best value of any chef's knife.

I love my Shun and Henckels knives, but I find the Victorinox more comfortable to use, easier to control with most applications, much more durable (especially the handle) and with better edge retention.

Also, it has a deep heel to spine measurement so is great if you have big hands and don't want your fingers bumping the cutting surface. (Allows a more comfortable wrist angle as well)

Best of all, it's a small fraction of the cost of the other high-end consumer knives mentioned here.

Not sexy, but gets the job done... It' the Ron Swanson of kitchen knives.