Any Knife will do really great if you buy quality (cost doesn't always mean quality) and keep it HONED, not necessarily sharpen it. To hone a knife you use a "steel" which is what you see chefs in movies rubbing their knives on to keep them sharp. With a hone you're not remaking the blade edge you're just straightening it out, which with a good steel knife you shouldn't ever have to remake the knife edge unless you hack at a bone and even then with proper honing you can get it back to pretty darn sharp.
I personally use Chicago Cutlery, or I have a couple Cuisinart knives for all purpose chopping that have served me well.
As other people said, go with whats comfortable in your hand (either blade length and handle shape) before going for sharpness, a super sharp blade in a cramped hand can be dangerous and if you can't get a good grip on the knife, well I shouldn't have to explain that.
This knife is a tool that you should be able to keep for a long time and treat with respect, same as any tool in a toolbox from a hammer to a wrench to a power drill. Buy quality and keep it updated and the cost will be mitigated.
Also never ever buy those serrated knives they sell on TV as "never dulls". The serrations make you have to saw all your food which destroys vegetables and turns meat into hamburger.
Just my $.02
I know I'm a bit dramatic but knives are important