Several years ago, our daughter's good friend Molly was selling Cutco knives to earn money for college.  We were skeptical at first, thinking that the knives come from some sort of elaborate multi-level marketing pyramid scheme.  That may or may not be true, but we really have been impressed with them!  They are very high quality, and are comfortable to use.  We don't normally do this with  kitchen knives, but we put them on the top rack of the dishwasher, and they don't seem to be affected by it too much.  We are particularly impressed with the second knife on the left, the Trimmer.  It is very useful for vegetable work, and the serrated blade easily gets through a tomato without smashing it.  It retails for $76.  The paring knife is OK, the bread knife great, as is the carving knife.  They come with a lifetime guarantee.  I probably would not buy them outside of helping out a friend, but I do recommend them.

Wusthof Classic chef knives.  They are a mid-priced knife.  Comfortable, light weight, and well balanced, these knives are very good.  They are stainless steel, so they will not rust.  I have the 8" and the 10" models.  Being stainless steel, they will not hold an edge as long as a higher carbon blade.  But, they are also easier to sharpen.  They are currently running $150-$180, which is a lot to pay for a kitchen tool, but for many these would be a really good knife.  Regarding the length of a chef's knife, I started with the 8" and graduated to the 10".  The 10" knife just seems to have a better "command" of the cutting board.

Bob Kramer Knives.  My wife got me the 10" high carbon steel chef knife a few years ago after I hinted that I wanted one for Christmas.  It was truly amazing.  So sharp!  It was pure joy to thinly slice a tomato without needing a serrated blade.  The knife has heft, is perfectly balanced, and is a thing of beauty.  I loved it so much, that she got me the rest of this set (pictured) the following Christmas.  The steel, in particular, was a great add to my collection.  I wasn't really asking for any more knives, but who am I to turn them down!  The pros are the comfort, sharpness, being able to hold an edge, and they  are works of art.  On the con side, is their ability to rust in a very short time, and they are a bit harder to sharpen.  Also, for comparison, the 10" chef knife currently retails for $350.  I know.  There are some higher priced knives than these, particularly some custom made Japanese models, but I have no reason to enter that market (unless I get one as a gift...…..). 

A word on knife care.  Never put good chef's knives in the dishwasher.  This is very hard on the blades and handles, and God forbid if you ever put a carbon steel knife in there, the next morning it will be rusty!  The carbon steel knives should even be rinsed and wiped during use occasionally, especially if you are working with acidic fruits like lemons or limes.  Wash and dry right away.  Stainless blades can handle a drying rack. 

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