cysoon, what's your price range? Do you have a preference between Western-style "yo" handles and Japanese-style "wa" handles?
Since you want stainless and better edge taking than your Victorinox Fibrox (whose alloy is X50CrMoV15), you'll want to look almost exclusively at Japanese-style knives [1]. Virtually no European knife makers use better alloys than X50CrMoV15, and many use worse.
I take that back. The new "200 Range" from K-Sabatier allegedly uses an alloy called 14C28N [2], hardened to ~60 HRC. The alloy's reputation seems to be that it has comparable edge properties to 13C26/AEB-L but a little more corrosion resistance [3]. I have no clue if that reputation happens to apply to its use in this particular knife, but if heat treatment, geometry, and weight are comparable to good Japanese knives, this could be the first high end European stainless knife I've come across. That said, the 10-inch / 250mm chef's knife costs 161 USD (as of today), so it's not the bargain that French knives normally are compared with Japanese.
Since the Mac Professional/MBK series is on your radar, I'm assuming it's in your price range. If so, the MBK-95 is by all accounts an excellent all around stainless knife, and the MBK-110 that cheflayne praised might be tough enough for those heavier duty tasks that Japanese knives normally don't do well with, along with general purpose tasks if you're okay with the extra length and weight. cheflayne, has your knife seen squash? Small bones by any chance?
I'm not sure how shipping to Malaysia would work, but you might also want to check out the stainless Gesshin Uraku from Japanese Knife Imports if you're okay with wa handles. Both the 240mm and the 270mm are less expensive than the Mac MBK-95 and probably of similar toughness to the MBK-110. I'd guess that means handles winter squash well but bone not so much.
You asked about the Tojiro DP. The blade, like Shun knives, has three layers of steel ("san mai") with a core of VG-10, an alloy with the reputation of being chippy (unless heat treated by Hattori a là the Hattori FH) and sometimes difficult to deburr, but with pretty good edge properties for a stainless alloy. Some people don't like the feel of san mai knives as compared with knives made from a single layer of steel. I haven't used the knife, and I have virtually no experience with VG-10 or san mai knives in general. Some people find the handle on the Tojiro DP uncomfortable. I imagine the Tojiro's grind and overall F&F are worse than those of the Gesshin or Mac. The Tojiro DP represents pretty good value and can certainly take a sharp edge, but I wouldn't suggest it for your main knife if you can afford something more comfortable and with better cutting performance.
Lastly, if your budget happens to be considerably higher than the Mac, and if you're interested in something super light and thin, there are some phenomenal stainless and semi-stainless knives in the "laser" category, such as the Gesshin Ginga and Konosuke HD.
[1] CKtG's Richmond knives use modern alloys and are manufactured in the US, so they're technically not Japanese knives. Same goes for some high end custom knives. But these are Japanese in style--they don't have any distinguishing characteristics that make them resemble Western knives more than they do Japanese.
[2] The only source I can find for K-Sabatier using this alloy in the 200 Range is this German blog post: <
http://www.messerforum.net/showthread.php?127483-Review-K-Sabatier-200-Jahre-8-Generationen-7-inch>. It seems like the only information K-Sabatier has disclosed about the alloy is that it contains nitrogen, which seems to be what led people to suspect Sandvik's 14C28N. A bit of googling reveals that a single page for a different knife on K-Sabatier's American website does mention 14C28N (
http://www.sabatier-shop.com/2912-j...-ivory---damascus-bolsters-j-p-veisseyre.html), so I imagine those forum members are on to something.
[3]
http://www.bladeforums.com/forums/showthread.php/813117-13C26-vs-14c28n