Shig 210, shig 240, shig 240 laser, shig 270. Each has its own personality. The 210 has been polished with finger stones and I love it but has probably been devalued as a result. The 240 is a Marko so it has to go to the grave with me. 240 laser, the best cutter by a slim margin - will probably sell. The 270; well, this is just a big solid knife that cuts well. My favorite, however, is a Doi 270 yani. (A Japanese guy recently told me it might be a fake because it is too heavy.... guess I'll have to dump it for $50!)
Favorite overall is probably the 240 shig, although my 240 Ealy has been seeing a bit more action of late.
Have to agree with the posters who say their "favorite" changes over time.
But right now... my go to, the one knife only on a desert island, is a Steve Mullin- Pack River chef's.
Fantastic all a rounder.
A bit of heft, great distal taper to a fine working tip, convex grind, excellent geometry, very comfortable in hand, and an edge that has lasted since I got this knife from Stefan (his pic) six months or so ago...
This knife is in Chad Ward's book (who put the high bevels on here).
From fine cutting veggies to working whole chicken/ribs pre and post BBQ.
Thanks again Stefan!