I've had some expensive knives but they are a pain to take care of and don't work any better than a cheap sharp one. I actually like the white handled Dexter Russell knives and I keep them on a magnetic strip. Get the Dexter Russel steel to go with them and you are set. A lot of commercial kitchens actually use these knives. I bought mine from a restaurant supply that is no longer in business. A couple swipes on the steel and they are hair popping sharp and they are easy maintenance in cleaning.
