I am a retired chef, and I used to use Henckles 5-Stars. They are good, but at home these days, I have been using my Cold Steel Bushman for a Chef's Knife. It works better than my Henckles ever did. I can cut tomatoes and meat thin enough to see through with it, and cut through large bones and joints in meat like hot butter. In addiditon, the blade has a slight 'belly' to it, allowing me to 'rock' it back and forth to cut through bone and frozen things with ease. It rinses off easily, sharpens easily and holds a razor edge quite well.
For paring knives, I have been using a set of Cold Steel Finn Bear, Canadian Belt, and Roach Belly Knives. I got them for a very modest price on EBay, and they are wonderful small utility knives in the kitchen. I can even do decorative cuts like Tomato Roses with them. They, like all Cold Steel Knives in my experience, hold the best edge of any knife made, period.
I grind my own wheat, corn and other grains for flour and corn meal. I bake all of our bread items from fresh ground flour and meal, so I don't want them tore up with a cheap, sorry bread knife (as most of them are). For a Bread knife, I use a Fiddle-Bow Knife. It was custom-made by someone here in the mountains. I bought it at a local Flea Market for $5.00. It cuts perfect straight slices every time.
Semper Fi!
