My go to knife for almost anything is the henkels professional S 31220-180. It's an 8" santoku, feels more like a surgical tool to me than a knife.
Also have the 8" henckels international 31161-200 chefs knife and it primarily used to make larger cuts manageable before switching to the santoku.
I noticed when doing large prep that the lighter santoku is much easier on the hand Aswell.
Q-ING on my: PBC, Weber OTG & Cookshack Smokette - Temped by Thermoworks TW-8060