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This, I too am qualified chef and worked as one for over ten years, much like bikes, brand names and cost are relatively meaningless, it's more important that you get the correct knife for the job at hand...
A plastic handled, un-bolstered 8 quid filleting knife will be much better at filleting fish than a 120 quid German chef's knife....same goes for boning, paring, cleaving etc, etc....best to spend your budget on a selection of cheap, purpose-built knives than one "show off" status purchase.
If you insist on a "do it all single knife" then an 8" chef's knife is the best bet, with a large chopping board.
Carbon steel is harder than stainless steel, but needs to be kept clean / dry / oiled.
Chromium Vanadium knives are a good S.S. alloy, if you simply must have a brand Arcos www.arcos.es produce the best value, quality knives.