I've always used just a Chinese kitchen knife (small cleaver) and a small paring knife for all of my cooking. Recently though, cooking BBQ and more American food, I've found that a middle ground knife would be nice, so I'm thinking maybe an 8" chefs knife.
However, I'm not looking to spend a whole lot, but also would like something that won't disappoint. I currently use a Messermeister brand Chinese kitchen knife, and find it pretty easy to keep sharp with my Spyderco sharpener. I use cheap Kuhn Rikon paring knives, which I keep razor sharp, although I sharpen weekly or so.
I'm a "gun guy" and I know how easy it is to recommend things out of a set price range to new shooters because you believe they are best. I'm also good at recommending things in any given persons range. So I'm hoping from some input from a "knife guy" that know the lower end of the market in addition to the higher end.
Thanks in advance,