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Go to gourmet warehouse and grab a basic 8" chefs knife by global. For the price u won't be disappointed. Get an honing steel too and use it everyday, don't use a knife sharpener or a stone unless u know what u r doing. Sharpening your knife removes metal and resets the edge, this will shorten the life of the knife, only sharpen when needed. If u take care of ur knives, honing and hand washing and drying, proper cutting board and be mindful of not damaging the edge or point, then they should stay sharp for 1-2 years before the need for professional sharpening. Take it in somewhere, let the pros do it. Some knives can even hold an edge longer than that.
Most home cooks and even pros too will use a chefs knife for just about everything. Of course u need a cleaver or boning knife when those situations come up but until they do I'd rather have one awesome knife than a block full of crappy ones. Santokus are great, I own a nice one, it's light and sharp but I prefer the rocking motion and the feel of my chefs knife better. The blade on my santoku is also a bit thinner than on my chefs so I use it when I am doing thin slicing.
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