I've wanted a good quality knife for years but have always been put off by the high price that most professional knives sell for. But I read some reviews recently and the Victorinox knives came highly recommended, and I have to say that using them compared to the knives I had been using is a revelation. They are very sharp, as you'd expect, but also stay sharp, I had mine for 6 month now and they are still extremely sharp.
These are also dishwasher safe, and you can use a normal sharpening steel on them, unlike many professional knives.
And for those considering a Santoku knife over a traditional chefs knife, I tend to find myself going for the Santoku knife first. I got a santoku and a 22cm 8" chefs knife from victorinox because I couldnt make my mind up which to go for, but its the santoku gets used most.