I was a chef for 8 years to help pay for myflying training. I used Wustoff Trident exclusively, shunning the Globals, Mundials and Victorinox.
I still have my 30 cm Wustoff. GREAT knife, holds an edge well.
I bought a Japanese Santoku style 3 years ago - I paid all of $5 for it, on MAJOR discount, and I thought it must be crap, but what the hell. Well, it not only holds a razor sharp edge longer than any other knife I have ever used, but it requires sharpening maybe once a month, on a steel only. I was that impressed I bought 3 more, which are still in their cases!!! Wife won't touch them - she's scared of them! (another excuse she stays out of the kitchen
)
I have tried some of the exotic Japanese crafted knives, and they are simply divine - no pressure required, maximum control, perfect balance. Cost keeps me away for now, but they are around the same cost as my Wustoff Chef knife.