my choice is Forschner, IMO for the price the knife's can't be beat.

Do i hear a Cutco?

I must agree with Pablo and Bud.
Forschner-Victorinox
Great knives, and an even better price. I have had a set for about 10 years. Hit them with the steel every week, and graduated stones twice a year. Not as pricey as the Wusthof, or the Henckles, but just as good. I was gifted a set of japanese ceramic knives, and they are great, but I use my Forschner-Victorinox, mainly. They have seen all the abuse that knives recieve, in a resturant, and keep their edge well, with a little maintinance.
Have a great day.
Dave (A.K.A. Homebrew)
P.S. A cigar analogy, Wusthof and Henckles, are like Opus-X, and Zino platinum, overpriced, unless you get a deal, like wholesale. Forschner-Victorinox, are like sungrown Fuentes, excellent and a great price to boot.

When the wife and I got married the choice was great pots and pans or great cutlery. We went with Calphalon Professional for cookware and Chicago Cutlery for the knives. I'd go the same way if I had to do it again.

I know very little about knives, but I use them a lot. I have a set of Cutco that I paid probably way too much for, but I love 'em. They have a lifetime warranty on them. When I moved, I lost the pair of scissors that came with the set. I called the company to find out how much it would cost to replace.... they sent me a pair for free. Didn't even have to pay shipping.

Neither. I've got a Sabatier Chef's Knife that's great. But the knife i reach for most changed from a Global to a Kyocera.(Ceramic blade), that never needs sharpening, and makes the Global, which is VERY sharp seem like a butter knife. I suggest you go try out knives in some kitchen store, and get one that you like. Most "sets" don't really get used. Most Cooks prefer just a couple, and mainly use them. So I say invest in something really good...nothing like a sharp knife.

Key to any of the knives, you need to keep them sharp, and take them to a professional for keeping that edge sharp!

Charlie