Good First Knife
I really like the Tojiro DP as well. I think all of the recommendations given so far are fantastic.
Personally, if this were my very first good knife, I would stick with Wusthof Classic 8". The Tojiro and other Japanese knives are fantastic (I have quite a few), but I think for a first knife you should stick with a European design with a bolster.
The thing about Tojiro and many of the Japanese knives is that they are made with a harder steel, and are sharpened at a shallower angle. I think that sharpening these knives correctly takes a bit more skill, and would require you to purchase some good sharpening stones or know of a good sharpener who wouldn't destroy your knife.
Santoku's are great, but for overall versatility I think a classic chef's knife would be your best bet. 8" is good length for all sizes of kitchen spaces and for someone just getting the feel of a good knife.
Santoku's are lighter and typically have a thinner blade as well, where the chef's knives have some heft for some light butchering.
Wusthof Classic 8" (not the Grand Prix)has my vote, but if your dying to jump into the world of Japanese knives, the Tojiro DP 240mm is an excellent quality starter knife (about 9.5") the ONLY draw back to Tojiro is that you will be ordering it by mail, and I've received one Tojiro knife where the finish was not top quality (scales were not sanded down, had sharp edges on the handle).
Forschner is a great knife as well. If all you are concerned about is making the cut, Forschner won't let you down, but it is a stamped blade, no bolster, and lacks the craftsmanship and "cool" factor of the forged blades.
Getting the knife in your hand and testing it out is the most important thing though. A $3000 dollar knife isn't worth it's weight in salt if you don't feel comfortable using it.