After cutting myself on the *back* of a cheap knife (pushing down too hard), I decided it's time to finally get an actual chef's knife.
I've narrowed it down to the 8" Victorinox ($26), 8" Kom Kom Kiwi ($9), 8" Dexter Basics ($17), 10" Dexter-Russell Sani-Safe ($13), and a 7" Dexter Sofgrip Santoku ($23).
The Sani-Safe is the best deal, but I don't have a lot of working space, so I figure it might be a bit unwieldy. The Kiwi sounds nice for the price, but from what I've read, it's not quite as versatile as a Western chef's knife or Santoku.
So here's the question. I've heard good things about the Dexter-Russell brand, but most anecdotes I've found are about their various US-made lines. I don't know if those good things apply to their cheaper Basics line, imported from some unknown location. Does anyone have any experience with the Dexter Basics?
(I did find one previous discussion of this question, but there was some contradictory information in that thread: http://chowhound.chow.com/topics/746908)