When I am at home, I use my Japanese Shun knives. They stay in the home. When I am catering or outdoors I use the Victorinox knives with the fibrox handles. They hold a decent edge, easy to grip with messy hands and are cheap enough that if it gets dropped or banged around, I don't cringe. Just remember to properly hone the blade to keep the edge nice before each use and it will last a long time between sharpening.
Cookshack FEC-100, Weber Genesis, 4'x6' Santa Maria grill on a trailer
Placed with new owners:
18.5" WSM, XL BGE, UDS, 22.5" Weber OTS (x2) 22.5" Weber Performer, Traeger BBQ075 (x2), Yoder YS640, Bayou Classic Cypress Grill