Comrades!

Just a quick question, does anyone own -and more importantly - use the Chef's knife?
If so please share your opinions with me!

It's a lot of money to part with, but a kitchen knife is something that would actually get put to use every day, and what better way to enjoy a fine tool then for its intended purpose day in and day out?

I'm thinking of pairing it up with a #10 5" with standard black micarta in the kitchen.

Opinions?
Suggestions?
Jay or nay?

Thanks!