A favourite among the Jamie Oliver food team, the Japanese santoku knife is super efficient and great for slicing and chopping. Santoku knives have a flat edge and sheepsfoot blade.
I can vouch for Kohetsu. It's a work horse and stays sharp. But you have to do some work to get there. You get AS core which is a great steel used in higher-end knives. But you aren't getting higher-end fit and finish, hence the price. For the absolute best you're looking at $600+. Shun is generally overpriced for what it is (VG10 steel). A Tojiro DP is basically the same thing for half the cost. So what makes one of these knives better than the other? For me it's materials, quality, and whether or not the final price reflects what I feel the value is. Tojiro gets an A-, Masakage an B+, Miyabi a C, and Shun a C.