Re: General cooking knives
The Fibrox/victorinox are a great buy for the$$. I have an 8" OXO chef knife that's a pretty good tool also for a lower budget, and was highly recommended by cooks illustrated. Both have handles that are easy to hold even with wet or greasy hands.
But my Shun Ken Onion is my favorite for all purpose kitchen use. I also am recently enamored with the Richmond Addict from chefknives to go(maybe with tax return?)
But I mostly keep my pricier knives at home, and take my cheapies to comps.
On the other, cheaper end, for general kitchen use, the kiwi knives (use the search function) from the wok shop are a great, inexpensive buy. And a magnet is less hard on your knives than a block.
Sam's Club bakers and chef line are OK too for inexpensive knives
The pull through ceramic or carbide sharpeners work OK but can eventually thin your edge to where its vulnerable to cracking.
RonL is right....try a bunch and see how they feel in your hand, and pic what feels best as an extention of your hand