First, where will you be using these knives? If your answer is at home, follow the majority of advice of previous posts: Try before you buy; Use what feels good in your hand etc.
Second, If you plan on using these kind of knives (Wusthof, Henkel, Global etc.) in a restaurant situation, the short answer is don't. They will get stolen, lost, dropped, baked, broiled and melted (well, I don't suppose Globals can actually melt at the temperatures in an average restaurant). I use Mundial, and Dexter-Russel, very much cheapies, and this is why:
1. Throughout your days in the various kitchens you'll be working in, it is inevitable that someone will ask to borrow your knife. If you have a $100 blade, your answer is a resounding NO WAY! This promotes a negativity about your person, regardless of how realistic your response is, that puts Jesus (pronounced hey-soos) on your bad side. The idea here is to encourage interpersonal relationships in the kitchen. Lend Jesus your knife when he asks, and you've got someone to back your six--and you won't cringe when he drops it.
2. The other option is this. By yourself a Global or whatever brand fits your hand best. But, in your mind, accept it as nothing more than a cheapie. The idea here, non-attachment. It is important to adapt in a kitchen, and form kitchen to kitchen as quickly as possible. One way of doing this is to feel comfortable with ANY knife you hold in your hand. Don't place too much emphasis on the knife, it is merely an extension of your most truly valuable tool, your hand.
* side note: I agree with most of the posts on this topic, but bouland points out a serious contention I have with Henkels, Wusthof, Sabatier, not so much Global. It is that the back of these knives are too **** thick for multi-tasking capability. And I'm a big guy with big hands capable of weilding these sabers.
"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun