A Paring knife would be your best bet after a good Chef's knife. I use my Chef's knife the most, and right behind it, I'm constantly picking up my Paring knife. For a great blade for a decent price, I'd suggest a Wusthof Paring Knife. I use the Wusthof Classic 3.5" for $40, or you can go with the Wusthof Grand Prix 3.5" for $23. It's definitely the next piece you should add.
As for your "soft metal G-2", for a better knife, I'd suggest the Victorinox Fibrox 8" Chef's knife, $40. Holds a edge well, and the occasional running on a steel and it slices like new.
If you're using your knife enough that you have to sharpen it often, buy a better knife. And as soon as you have these two knives, buy yourself a Honing Steel. Wusthof makes an excellent one.
Oh, "OP" means Original Poster.