Reading back over the suggestions here, I see a lot of good ones, but the knives I've used for years (they're my mother's before me) are French, carbon steel, from Thiers-Issard.. the "French" shape of the blades is quite different from the more common "German" shape, and I prefer it.. it seems to be easier to control in my hand. All carbon steel knives WILL stain, so if you like pristine shiny knives these are not for you. (The worst of the stains can be removed with scouring powders like Ajax or Comet). Carbon steel takes an edge better than any knife I've ever seen.
I do agree with a previous reply.. someone mentioned not having an entire set from one company but having the knives they liked from a particular series.. the paring knives from one, the chef's knife from another. To me, this is absolutely the way to buy. Best of lucking finding knives you'll love and use for years to come.
