@Immocles Do you have a price point you are looking at? Cooks Illustrated and others have consistently rated the
Victorinox Fibrox Pro as being equal in steel quality and function with many of the most expensive European knives at a fraction of the cost. I have Wusthof Classic knives my dad bought me many years ago that are very nice. Some say they are over priced but they have a solid reputation and will last a lifetime. My wife bought me a couple Wusthof Ikon Classic knives a few years ago to supplement the others. It's the same steel but different handle. Those knives feel a lot nicer in the hand so it would be nice to hold some different knives if you can to see what you like.
Decide if you want stamped steel or forged steel. You can get stamped steel blades that are the same metal as forged for less investment. The difference is largely how they feel in your hand. Forged is not necessarily synonyms with quality steel. That varies by manufacturer and manufacturers have various grades of quality also.
I have never had the opportunity to use any of the Japanese knives but the quality ones are said to be another level up from quality German steel. They are sharpened differently so be sure you know how to work with them if you go with a good Japanese steel knife.
My most used knives in order are 7 inch/17cm Santoku hollow edge, 6 inch/16cm utility and 3.5 inch/9cm paring. Once I got the Santuko I kind of stopped using the chef's knife. Top is the Classic handle. The other two are the Ikon handles.
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