I'm a cook by trade and for practical use wouldn't dream of paying more than $70 for a bread knife unless it was for pure beauty.
I just picked up a Victorinox that does exactly what it should. Stick with no frills working brands (MAC, Tojiro, etc) here IMO
I'm gonna disagree with previous posters here as well. A nice, sharp, straight blade will do the trick, but this above all else IMO is where a specialized blade (serrated in this case) will make all the difference in the world. It's been said time and time again by chef's around the world that if you can only have three knives, a chef's, a paring, and a bread knife are the way to go. There is absolutely good reason for this, and anyone working in a kitchen will agree.