My primary chefs knife is a 8" Miyabi Artisan. Its light, agile and holds a great edge for a low/mid priced knife. ($150~)



I also have a couple Wustof Classics I use as well. a 5" and a Paring.  Someone posted pics earlier..  they are a little heavier, but nice as well.  Great prices too.  I think I got both for around $120