I gave my mom a International paring knife for Christmas, because they never have any sharp paring knives. it takes a wicked edge and holds it well, and costs about half of the PRO S series. I have sharpened PRO S series stuff for people, and the international and pro s took the same edge. Most people can't tell the difference between a good kitchen knife and a great one, and most people still use the knife, even after the edge is dulled. Upkeep on an international series might be a tad softer and easier to touch up. A strop with white rouge on it works wonders! I also have 2 tramontina brand kitchen knives, 6" utility and 4" parer. Same style and looks as the henkels with the 3 rivetted handle. Cuts very nice, holds an edge very well, and costs half of the henkles. I like the tramontina knives and use them regularyly at college along with the Santoku/cleaver I made for myself out of 52100/410 laminate from Daryl Meier. that is another route to go. Get a custom kitchen knife for most of the duties, like a 6" utility or 8" chef, and get the international or tramontina professional line of the blades that are less likely to be used. I find that I use my santoku, 7" blade for most everything except small paring chores where the big knife is just too big.
A third choice is the Kit method. Many places sell kitchen knife sets for pretty decent prices. I think
www.jantzsupply.com sells them, as does TKS, and Kovals and K&G. They can pick the blades and sizes they want, handle color, etc, and are pretty easy to make up. I think i saw a set for $70, including handle material and stuff. Look for 440C steel with these kits, or get stuff that has been cryo'd, like from TKS. Edge holding is much better than the non cryo'd stuff. If u want more info about the kits or custom stuff, let me know!!!
