I'm a student at Cornell's Hotel school and this term a culinary course is required. I really enjoy cooking and baking, and have quite a bit of experience doing it at home, but I have never had the need to purchase a set of knives before, as I could just use my mother's Wusthofs. I'm inclined to spend a bit more money on a Chefs knife and paring knife that I will have for a long time, rather than a cheap set from walmart that will meet the trash at term's end. In short, I'm looking for advice on the proper direction, and I'll outline what I'm thinking below.
I'm attracted to a Japanese made knife with a thinner blade and better edge retention. For that reason, and the western style handle, I was looking at Shun's premier 10-inch chef's knife, but I have heard mixed things about Shuns. Apparently you pay more for the brand than anything else.
Something that doesnt rust too easily would be preferable, and I'm looking to spend up to $250 for a chef's knife and $125 for a paring knife.
Many thanks for your help