Take a look at this ChefTalk thread from this last October: http://www.cheftalk.com/t/77981/bought-wusthof-knives-in-soligen
You won't find prices listed in the post, but you will find linkages to Wusthof's factory store in Solingen, including address and a map. There should be zero risk that the knives there will be fakes, but the chances are good that some of the products in the store may be seconds, though they may only be labelled as such in German.
Whether you want a second is of course up to you. If the problem is a bad grind (and you can sharpen the knife edge yourself to remove that grind), then it can be a considerable bargain to you.
If so, then you should look at the knives carefully. Here's what I would look for with knives:
(1) Check the blade to see if the blade is warped: Hold the knife at arm's length so the edge is up and the spine is down, with the tip of the blade pointed towards your eyes. You can then sight straight down the length of the edge and the blade, and any warp will be readily visible. Do note that almost all knives have some warp, so look at your own knives to familiarize yourself with how much warp your existing knives have.
(2) Check the feel of the handle. Some seconds may have a handle where the handle scale area around a rivet or along the tang may have been overground away. resulting in an obviously tactile edge. If that becomes a distraction when holding the knife, then pass that particular knife by.
(3) Look to make sure the tip is not damaged.
(4) Check the scales of the handle to ensure there is no gap between metal and the scales (something in the United States, at least, which can be a considerable health issue in any commercial setting).
Hope that helps