I use a Victornox carving and boning knife – for years. A friend turned me on to the Rada knives right before Christmas. They are super sharp and light weight – more importantly very reasonably priced. I am still working with them to decide, but so far I like them. I picked up the Chef’s Knife, the Chef’s dicer and a paring knife.
The Chef’s dicer makes quick work of vegetables and I have never chopped and onion as fast as I have now. The big question is how will they handle after I sharpen them a few times – been using them for over 6 weeks and have not had to sharpen yet.
IMHO you need a good knife but I would start with the Rada before I sank big bucks.