Ok Todd here you go, I know this is a very personal choice, but I like Dexter knives (restaurant knives Dexter, not Showtime Dexter) when I'm cutting a lot of meat. Softball thrown. They're easy to keep sharp and I like the plastic handles. Also, if I ruin one they're pretty cheap to replace.
Day to day cooking, I use Globals.
Dexter Global Dexters will last a LONG time,just about every commercial kitchen I've ever been in has a SaniSafe from Dexter somewhere
I probably have more kitchen knives then most from working in the industry.
For home I have a nice global set,for work here (still cater and fill in for friends)I have a mix of Wusthof(rigid boning),Henkels(chefs and paring knife),Global(go to fillet knife),Dexters (mainly use them for when I need a flexible blade) and lastly I have a few high end damascus steel bladed ones(makes a scalpel look dull).
For what you need Dexter is tough to beat,especially since they are made in the USA,but I should warn you knives can be addictive
