Dollar for dollar, you can't beat a food service industry knife. Go to Sysco (or whoever is in your area) and get a carving knife. It will have a polypropylene handle, be sharp as H*ll , and be inexpensive.
Meat cutters and resturant cooks don't use Wusthof, Hencle, or forschner. They use no name industry knives that work and sharpen easy.
Gator Pit Entertainer