I'd ask for a Shun. A Hattori HD would be nice if they could find one. Shuns are about my favorite commercially available knives. Their Classic line is great, but if they're willing to spend $200 you could get an Elite. That's about as good as a home cook would ever need, IMO.
For German, traditional type knives I'm a fan of Messermeister. Their Meridian Elite line is superb. Wustof & Henckles make some good knives, too, but they have so many lines that you really have to shop carefully to be sure you get the one you want.
I advise making sure to get a bolsterless knife. Shuns, Messermeisters, most Globals, the Wustof LCB's, and virtually all Japanese knives are made without bolsters. Henckels makes some bolsterless knives, like my 7" santoku.
If we're not supposed to eat animals, then how come they're made out of meat?