Originally Posted by bakechef
Victorinox Forschner, or Dexter Russell are your best bets for low cost high quality knives. These knives are used in professional environments and really take a beating there. They are made to be comfortable to use (although this is subjective). I have Wusthoff knives but if I had to replace them it would be with one of these brands because they would easily fit into my budget and last a long time (the Wusthoff were a gift, couldn't have afforded this set myself)
If you have a restaurant supply store nearby go check out their knives, chances are they will have one or both of these brands.
I'll second this post. I know two professional chefs who use Victorinox Forschners. Their steel is excellent and, being a bit softer on the Rockwell scale than Wustoffs, are easier to keep steeled and edged.
I use a 12" Victorinox in my kitchen for cabbage, melons, etc. when I'm in need of a bigger knife than my 10" Sab. I also use the 12" Victorinox, and a 10" Victorinox, for cutting game (chops, roasts, etc) after I've made the largest cuts with my Old Hickory 14 and 16" butcher knives.
The composite handle doesn't squirrel all over in the blood and gore like the Sabs, Wustoffs, etc. The grips remain secure and firm in my hands in these messy situations. They'll do the same for you.
This goes double for large fish.