At the recommendation of some folks here and a few pro chefs I know, we bought a few different Tojiro DP knives and are very happy with them. They are not fancy like the Shun knives, and have European handles vs traditional Japanese handles, but so far they have been great knives for the price.
This is coming from me who owns probably 50 Forschner/Victorinox/Dexter knives that I use to cut fish pretty much daily. The Tojiros are a definite step up from the Forschners (et al), but the Forschners (et al) are relatively inexpensive and pretty much unkillable knives which just work.
