+1 to Foodpump with one niggle and one addition.
Niggle: If you're more comfortable with a French than a German profile, go for French. While a French profile won't magically confer skillz, there are some constants. German profiles are more powerful, and work better for people who don't keep their knives really sharp. French profiles are lighter (everything else being equal), more agile, and more rewarding to sharp edges and better knife skills.
Also, Forschner chef's knives take a LOT of steeling to maintain their edge through a busy shift. While I agree with every word Pump said about Forschner chef's, I still don't like them very much. Soft blade alloys which constantly go out of true is almost universally true about German profiled knives in general. Offhand, the only exception is Messermeister (expensive).
Addition: If anything, Pump underplayed the amount of abuse short knives see. So if, as an exec or operator, you're purchasing paring knives for the entire line, you might want to consider buying serrated Forschners by the case. The serrated edges will give you good service for long enough that it's a lot cheaper to use them til they die then throw them away than it is to use employee time or a service to resharpen a "better" fine edged knife. Disposable economics might be true of the $5 fine edged Fibrox Forschners as well.
In terms of just plain agreement about meat knives like breakers, boners, cimeters, etc. Forschner manages to be the professional "gold standard," and is also extremely affordable. What more do you want?