I asked for a knife recommendation about a year ago (thanks BDL!), and I got a mac pro 6-inch petty. I'm really happy with that knife. I wish it were longer so I could use it as a slicer. ;-)
Anyway, I currently have a big-ass Wusthof 10-inch wide chef's knife. It's their 10" chef-de-chef. Despite being very sharp, I've found it wedges on most foods and is more difficult to cut with than my mac pro petty.
I sharpen with an edge pro and use a pinch grip. Sometimes the 10" blade seems a little small. I'm using the ceramic hone that comes with the edge-pro apex. I should probably get an idahone fine.
I tried out some Shun's in the store, and the handle was okay. I didn't like the global handle at all. I think I'd be okay with either a western or japanese handle. I'm looking for a stainless knife, or at least one that doesn't need immediate attention. I.e. I might chop up some cooked meat, eat dinner, and then wash it. I want a french profile. I'm not a huge fan of the german shape. I don't know if I want a stiff or flexible (whippy) knife. I don't really know what that means? Is that like a chefs knife vs a fillet knife?
I keep reading that the masamoto vg 27cm has a better profile than the mac pro but it's more flexible. The $200 price range sounds about right. I don't really want to go over that. It's going to take me a few months to save up enough to buy it. I've thought about getting a forschner 10" in the meantime, but I'm not sure if it would be a big enough improvement (same steel) over the wusthof to be worth it.