Well Brian what you say of Vics and other European knives is certainly true, and you might also have added that some chefs use nsf knives as well. The question arises though, "what is the relevance here?"
The OP is, after all, buying a birthday present for her dad, and has given herself a budget of $150, stating that a $60 knife (already out of Vic territory as you can buy the 10" Rosewood online all day long for $45 delivered) was not going to cut it.
And though I hadn't got around to indicating it yet myself, it is so very very obvious to any who've been around here for a short while that when you're talking about getting your bang for the buck out of that kind of money it is almost invariably going to be with a Japanese knife, even if not a Shun. For instance, should the OP spend $150 dollars on a Wusty Ikon, only to wind up with much the same low-end steel as is used in the Vic?
Then there is Million's point of personal value, which is why it would be helpful if we had an idea of the dad's take on that. Knives are, after all, a very personal thing with many and perhaps most chefs.
Say SB, since Brian and I are several generations removed from the particular vernacular, I'd like to check something with you: Should either one of us have tried to fit "oh snap!" in here somewhere?
Edited by Rick Alan - 5/11/15 at 1:11pm