Seriously on knives .. go to a restaurant supply store and test for the feel of a couple of brands.
You are looking for a cheap comfortable handle with good balance. Good blades>>>fancy handles, and learn how to keep them sharp.
You can easily spend 5x as much for a fancy knife .. and see the same blade with a more basic handle right next to it.
Witness ..
edit (Twin Master line)
pics here ..
http://www.hendrixequip.com/searchresult...amp;order=RowID
I use Henkel's restaurant grade knives which typically run $20-30 for chef's knives .. vs .. the higher end stuff which can easily top 100. (Same steel) They have a rubbery yellow handle that fits well in the hand and provides for a good grip even with wet or slippery hands. Biggest benefit is that if you completely destroy one .. they are much cheaper to replace if you have to.