The first part of buying a knife is considering how you're going to sharpen and maintain it. Before we get too deep into figuring out the best knife for you, it would help to know how you go about that.
Generally, Mundial are very much knives of a type. They are heavy forged, Germans -- of nearly high-end quality. For several reasons, including savings coming from moving the company from Germany to Brazil, they are a tremendous bargain relative to similar knives.
Personally, I don't care for the type. A forged, German chef's knife packs a lot of power at the expense of agility. Furthermore, power is not substitute for sharpness.
A sharp, agile knife will do almost everything better than a heavy knife with a lot of belly can -- with the exception of a few heavy duty tasks like splitting chicken and cutting pineapple.
I question the wisdom of buying a set built around an 8" chef's when you prefer a 10". No matter how cheap, if you don't want it much, it's not much of a bargain.
Only by way of illustration, a "better" set would be something like:
- Either a 10" Forschner Rosewood series chef's; or a 24cm high-value Japanese knife such as Kakayagi ES, MAC Superior, Misono Moly or Togiharu Moly 24cm chef's knife;
- Forschner Rosewood 5" paring knife; and
- Either an inexpensive, generic 8" bread knife if you don't use a bread knife that often (i.e., just buy whatever's cheapest); or a 10" Forschner bread if baking is a bit part of your life.
But if $200 is your real limit, my preliminary suggestion is to blow it on a chef's knife, a very cheap paring knife, a rod hone (aka "steel"), and an inexpensive sharpening system of some sort. If you don't have a knife block or a mag bar, you can make knife protectors from cardboard and duct tape.
You can live without the bread knife for awhile, and the "utility knife" forever.
About the chef's knives:
Forschner is the value leader in German profiled knives, but suffers in a lot of ways -- especially edge holding relative to the Japanese knives. If you absolutely want a German profile and don't have the coin for a real high-ender -- it's the way to go.
Mundial. If, for some reason, you feel you absolutely have to have a forged, German profile, don't have the coin for a real high-ender, OK.
The Misono Molys are really excellent for the money, and my first recommendation in a 24cm chef's at around $100 for someone who doesn't want the idiosyncracies of a MAC.
The MAC Superior and Chef's series are great choices for someone with more skills than ready cash. Great handles, too. They have their disadvantages though -- for one thing they're very flexible. There are some issues about sharpening them on benchstones, but that's probably not much of a concern with you.
Kakayagi and Togiharu are also very good, and there are still other choices I haven't mentioned.
Your ultimate decision may depend on how much you want a warranty, and/or if there's some particular e-tailer you have strong feelings about.
I love BB&B for their customer service (including their return and repair policies), but unless you very much want something they stock, it's not a good place to buy knives. Unfortunately, neither are WS or SLT. IMO, the right knife is more important than the right store.
However, let's talk sharpening, other skills, and cutting board (you need a good one that won't wreck your knives) before pulling the trigger on the knives.