As a seasoned (translated OLD) cook I guess I have a lot of experience in chopping, slicing, dicing, all that stuff. In the process I’ve lost a fingertip on a few occasions plus the odd fingernail. Initially I bought what was “expected” rather than what felt great in my hand. I think that’s why I had so much trouble negotiating the heaviness and awkwardness of the “chef” knife.
I give cooking demos here in Berlin and quite often enthusiastic participants show up with knives that are just too big for their hands to handle. I am quite prone to experiment with the $8 special and often find them nothing short of great – light weight blades, plenty of space at the chine and easy to whip through a cutting board full of supplies. Do you have Fisckars there? Most tailors know the company for their scissor line. I love my new Fisckars knife and it cost less than a song. Holds it’s edge, sharpens easily and I didn’t have to take out a small loan to look “cool”. Also have more money for that fine German beer.