I've become a fan of buying knives at the restaurant supply store. Better grips, nice sharp blades, and cheap. Downside is they look like they belong in a restaurant kitchen instead of a showroom. But hey, they work great.
I have some santokus and personally don't prefer them. Give me a heavy chef's knife any day as a go-to blade. For BBQ, I've bought specialty stuff--a 10" scimitar and 6" boning knife for general carving of raw meats, a 4" utility for close-in work on pockets of fat, and a 12" granton edge slicer for slicing briskets. Turns out the tools that butchers use really are the right tools for the job when it comes to cutting big hunks of meat.
22" WSM x 2