Wusthof makes a number of forged lines. "Classic" is one of them. If Wusthof Classic whites are the knives, or even like the knives you want... you're in luck. Great sale prices on sets:Wusthof White Classic Knives - Wusthof White Classic, White Classic Knives, Wusthof Knives, Wusthof Trident White Classic, Wusthof White Classic Cutlery
Cutlery and More is an excellent e-tailer. You don't need to have any qualms at all. I've ordered from them several times. What impressed me the most was the way they handled a problem they had with PayPal. After a two day delay, they not only sent me my order on trust but threw a little something extra in the package. Good people.
Usually the cooks on shows don't choose their own knives, so their presence shouldn't be regarded as an actual endorsement, but more as a commercial one. That having been said, the Wusthof Classic line is very good. There aren't any better knives for fit and finish or comfortable handles. Until fairly recently, Wusthof Classic was regarded as the best of the German mass-produced knives. It is no longer at the top of the German range in general or Wusthof's in particular -- but just a half step below.
The aspects of the knives in which they've been superseded, and in which I don't like, probably don't and won't matter to you. If you're interested in talking about the best brands and lines for you ... that's a different discussion. I"m happy to have it, but don't want to start it gratuitously. There's a phrase in law: "officious intermeddler." Doesn't sound too attractive, does it?
The Dexter Russel, Sani-Safe white handles are light plastic, and set on cheap, stamped blades. The knives are meant to be dishwasher safe, very inexpensive, and for commercial use where a trip in the dishwasher is required by law, or the employees wear ill-fitting disposable plastic gloves, or both -- a meat processing plant or a chain submarine sandwich shop, for instance. These are knives you might have to use for minimum wage, but you wouldn't want to.
Paranthetically -- Doc is right about sticking with forged when it comes to Wusthof. There are excellent stamped knives, some much better than anything Wusthof makes -- but as Wusthof goes, go with the forged.
Out of curiosity: Any good, white handled knife? Or must it be one from the show? There are several good lines available in white, or light wood handles. For instance, slightly better than the Wusthofs (for reasons I won't go into here) are these Sabatiers: http://www.cheftalk.com/forums/newre...ote=1&p=221989
However, given the difference in price, if I were looking at a set, I'd buy Wusthof and add either a 10" Sabatier chef's -- or go beyond the whole handle thing and get the best chef's knive I could..
PS Before getting into the whole "which is better" thing, I need to say that there are number of companies selling knives under the Sabatier name. The knives range from very good to very bad. Elepant Sabatier are very good indeed.