I guess the big reason I'm making this post is my ex took her Victorinox Chef, Slicer, and Paring knives with her, and I'm feeling crippled in the kitchen, now.
I picked up a Victorinox Chinese Cleaver a few months ago to experiment with as a chef's knife. I'm actually somewhat disappointed that, as there's no trace of it on the Victorinox website, it seems they don't make it anymore. It's been a joy for vegetable prep, and it's served well enough for minor herb and boneless protein work. However, it feels like I'm wielding a claymore when trying small detail work, and I'm a tad wary of using it on bone-in meats.
What should I be looking for? I'm thinking a Petty and some kind of dedicated protein knife. I'm leaning toward another Slicer, but I'm open to suggestions if that's there's a better way to go (I mostly rotate between game hen, chicken, pork shoulder, and the occasional cut of beef).
Edit: My budget right now is up to $150 per knife. I don't mind waiting and spending more than that if it's for something that can hold up to daily use with maintenance on a set of stones. Actually, I'd almost prefer it. I grew up with crummy department store knives that would just get replaced ever two or three years.
Edited by riprock - 10/14/14 at 10:54pm