I can personally vouch for the Forschner's/Victorinox Fibrox 8" chef's knife.
A thin blade so it cuts well (worked very well for butterflying thick chicken breasts), inexpensive stainless so it is strong and resistant to abuse, plus it can take a decent edge. Not the same kind of edge the harder steels can take (I'm finding white #1 gets kinda scary, lol), but it is VERY usable and takes to a standard knife steel very well, meaning the edge can be straightened easily between sharpenings because it rolls/deflects rather than chipping.
I rarely had to sharpen or even strop mine with regular home use (pretty much cooking supper every day), just ran it on steel every few uses and the edge was good again. Separating chicken (including removing the spine in a couple of cases), cutting pork spare ribs St. Louis style, separating pork and beef ribs, etc. were no problem. Plus, it is a very inexpensive knife so even if something tragic did happen to it you probably won't be inclined to cry over it like a $150+ knife... or maybe that's just me... lol
The handle also retains a great grip even when wet or you have chicken goo on your hands, and cleans off easily.
I'm keeping mine available as a beater knife in case I have to do something I am not comfortable doing with my Japanese blades if that means anything about the strength.