Wusthof is hardly inexpensive. Despite your comment, Wusthofs and other similar German knives neither take nor hold a good edge compared to entry level Japanese knives. They are strong and heavy. They design and weight does compensate in some measure for poor sharpening and knife skills. And of course... it's a matter of taste. If you prefer German knives, good for you. Anyone who tries to tell you what you should like is a jerk; and -- jerk or not -- I'm not about to start.
Going back to Wusthof, the Classic is a very well made knife, but in my opinion you don't get much performance advantage over a much less expensive but equally well-made Forschner. All you get for 4X the price is a bolster and a nice box. The same is true for other traditional, high-end German knives like Henckels and Messermeister.
Furthermore, a 10" Wusthof Classic runs around $150 (Cutlery and More), and a 9.5" MAC Pro is around $170. At that end of the market, I don't think the $20 difference is as important as which type suits the buyer better.
In my opinion, and it's only an opinion mind you, anyone doing more than an hour a day of knife prep would be well served by a knife which takes a very sharp edge and stays sharp without excessive steeling for a very long time; and the most bang for the buck is (in order) Richmond Artifex (USA), Fujiwara FKM (Japan), and Tojiro DP. For what it's worth, those and others like them aren't fancy-shmancy knives. They're just tools.
It's always bothered me that people want to sell beginners tools which are most compromised, most difficult to use, the most uncomfortable, the flimsiest, and the most difficult to maintain, when those beginners need all the help they can get.
Let's not forget though.... It's all about sharpening.