This knife is extremely sharp. I use it mostly for vegetables which need a clean cut (carrots, parsnips, etc…) but which are soft enough that they won’t damage the blade (I’ll cut through chicken bones with the others below, but not this). The kullens and thin blade also make it uniquely suited for very thin slices.
MAC Hollow Ground Chef Knife 8″ ($94)
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Messermeister Meridian Elite 8″
This is my workhorse. It’s big, heavy but well balanced, and very sharp. The Meridian knives have a German shape but a Japanese-style edge, which means they cut very well. I use this for anything too large for my other knives, and when the mood strikes.