The only two serrated edge knives that you should get are a bread knife and steak knives. The problem with serrated knives are that although the teeth do help sometimes with the initial slicing of certain types of foods, the serrated edge makes it very difficult to change or adjust your cutting stroke mid-motion because the serrated edge bites into, and "clings" to the food. If you're chopping say a mire poix for a soup and you try to correct your cutting stroke because you notice you're coming down on the food on a bias, once you've taken the wrong angle it's hard to change it and compensate for it, especially with more firm textured foods like carrots. Also, if you want to cut something like raw or seared tuna, you will most likely just end up shredding the meat with a serrated knife.
Like jennyema said, invest in a good chef's knife, but also in a good sharpening steel and sharpening stone. The steel will help smooth out the blade and sharpen it somewhat but the stone is what will really give you that edge you're looking for, and help you extend the life of your blade. You don't even have to invest in a Henkels, Wustof-Trident, etc. Forschner makes an affordable and good quality knife for everyday use. It's also lighter and less bulkier than some of the higher-end brands, so it all depends on what you're looking for. When you go to the store, hold several knives and mimic cutting motions so that you get a feel for the balance of the knife, and how it feels in your hand. That will dictate on which type of handle you get, the length of the knife, weight, etc.
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Johann Wolfgang Von Goethe