I am a Pro Cook, not a Chef. Chefs cook and design menu items. Sous is the chef, the man.....Executive Chef...plans, orders, food cost ect. but went thru the Brigade system of france. I know my Exec Chef has lost all speed and quality of being a True Sous.
Cooks, cook and use their knives alot, when you hold a knife correctly, you will end up with a calleous on your index finger that will not go away...after so many blisters, over and over of repetitive use.
I Use a SHUN bread knife that I love....use every day.
I HAVE a SHUN 7' Santuko I use on presentation only use.. want it to stay sharp
I have a Pro Kimachi santuko I use...and it's pink...I get a ton of comments on this knife in the Kitchen.
I have Mercer chef that gets used and used and used.....my everyday knife. rubber handle, this knife is my work horse. and it gets tossed, when I am in a hurry and such nonsense. BUT, it has lasted, fits my hand, has a good weight, feel. And I respect it.....I see people in my kitchen go thru 30 knifes in a day......I use mine, wash, sanitize, and use it over and over and over. same thing...use, wash, sanitize. I do not need my knife to go thru the dish pit and just pick up a different knife.
I was sold on Alton's reccomendation of SHUN...and I purchased one of his angled knifes......I never use it. Want to BUY it?
I know a good chef also needs a good pocket knife.....for opening stuff. not searching for a paring knife. walking around kitchen. I suggest a Kershaw Leek....one pocket, one hand opening, lightning quick, closes with one hand. I have 3 of them....non serrated. one in black, one in Damascus, and one hybrid....
Point being, after reading this whole thing is: find a knife that YOU like, feel fast, safe and like. Who cares if it is a SHUN, Wuustof, Global...or even a Bob Kramer...or a junk one you find at Kohl's
hope this helps...