There are so many knives, in so many price ranges, and so many different cooks with so many personal preferences regarding knives -- there's no one best choice for anything. If you're interested in stepping up to high-end knives (and why not? You deserve it) it would help to know more about you: How you hold a knife; your price range; how you sharpen (or plan to sharpen); the type of board you favor; and so on.
A very good starting point for heavy duty knives is, if you already have a decent, European type chef's knife -- say a Wusthof, or Henckles -- to demote that to heavy-duty use, and buy a better chef's -- either any one of a number of Japanese knives or a French carbon. This approach is convoluted but almost certainly makes the best sense in terms of value and performance.
There's a more direct answer too. While I agree with most everything Phaedrus said, Forschner makes a knife especially intended for heavy work and it's as good as anything else at the price. Forschner Rosewood 13-in. Lobster/Bone Splitter: Extra Heavy - Forschner Chef's Knives
Not to beat a dead horse, but as always...
Never buy a good knife unless and until you know you can keep it sharp. All knives dull eventually. And no matter how nice a knife is, all dull knives are equal -- none better than another.