I use my santuko I bet 10:1 over my chefs. Both Wustoff Classics.
FYI, Take the ability to handle dish washers into factor if you have one. Ive busted the handle on my santuko classic in there.
No matter what grade of a knife you go with, a sharp knife is always better. If your really looking at a BBQ knife, heavy usage knife, look at the victinox, F Dicks, Kershaw Filet Knives. A Shun is no good if your afraid to drop it or leave it in a tub for a month.