I'm going to put in a plug for my favorite brand of knife, as it just works. I have a Chroma type 301 F.A.Porsche, 10 inch chef's knife. I've read the review on this knife and many people think the knife is terrible. I've been using this same knife for 90% of my cooking for 12 years now, and I cook all kinds of things. I've used in on very hard foods, very soft foods, and everything in between. It's sharp enough that I even use it as a bread knife so as not to tear sometimes delicate crust and crumb as with a serrated knife. The edge holds, and is easily restored with a few swipes on a good steel. In the 12 years I've owned it, I've sharpened it with a stone maybe three times.
The handle, in spite of all the negative reviews is comfortable, and provides great control of the knife, even when covered with slippery juices. You do have to use a proper pinch grip with it though. The narrow vertical transition from handle to blade, at the "pearl" give great lateral stability, while the flat horizontal surface gives the heel of the hand somewhere to really apply downward pressure. I have a son who cooks professionally, in a very demanding environment, and he states that he has never used a more comfortable, and useful knife. The handle scares away many people. But for me, this knife is the most comfortable, and useful knife I have ever used. I've had the chance to use Wusthoff-Triident, Henckels, Sabatier, High carbon steel knives, Chicago Cutlery, and many others, both dirt cheap, and ridiculously expensive. I like my Chroma.
That being said, it does not invalidate what the others have said. Every hand is different. What is a dream to me might be intolerable to you. So go by what you want in a knife.
Seeeeeya; Chief Longwind of the North