These are my points.
I perfer a larger grip - big hands
Anyone have use or recommend http://www.warthercutlery.com/ ?
I was thinking the 9" chef for me and the 5" chef for my wife
Never heard of them, apparently no knife-nuts have either, no mention in any forums it seems, fascinating history. S35VN is a very high grade steel, and very expensive to properly heat treat. If that is actually what they are using, and if it is properly heat treated (the steel isn't worth much without that), then a 9" chefs for $99 is perhaps a good deal. They appear to be simple in construction and stamped from thin sheet, not necessarily negatives for you. They appear to have a decent taper ground in, though hard to tell for sure. If it appeals to your basic aesthetics then give it a shot.
I eventually found the reviews, and apparently the steel (its HT) and grind are good. You can't find s35vn for that price anywhere else, let alone American made. Add to that the fact that the basics of the knives appeal to your sensibilities exactly, and that you are not just buying a knife but buying into a legend. If I were you that would just scream, "BUY ME!!!!"
You can always search the recent posts for many other suggestionsn , but I really think you need at least one of these Warthers, better 2 even.
You should consider also that there are quality USA made knives for every day kitchen use that will run in price from the Warther 9" incrementally right up considerably over $1000. The real bargain here seems to be the Warther, but if a different profile may suite you better there is the Richmond Artifex line which is also made of good steel and about the same price range. From there you can just keep adding on the 50 and $100 bills.
You can consider also that the blade length of the Warther is, I believe, measured from the handle rather than the heal, it also has that large rounded area at the heal. So it will be shorter on the edge than a typical 9" knife.