well, I don't know about what your price range is, but I've heard nothing but good about the new messermeister knife, the meridian elite. it has a 15 deg. angle (the average german is 20) so they are really sharp, they hold a good edge, have a lifrtime warranty, and the bolster doesn't go to the bottom of the edge, so the heel of the blade can be used as well. the other n\brand, Eberhard shaaf first class also has a lifetime warranty, and they come with a unique attribute, the double bolster(or steel heel) this means that at the end of the handle, there is a solid steel cap which anhances the weight and feel of the knife. The double bolster requires so much force to forge that both the me\achines that make them, and the buildings that house the machines must be built on heavy duty springs to keep the structure from shaking apart!!! at any rate, here is the best site for buying knives, or getting knife related info I've ever come across.
www.knifemerchant.com
the guy is john borg, and he can tell you anything about knives you want...even the hrc rockwell hardness, or what kind of alloys are used in your knife.
i personally would suggest wusthoff trident classic for a chef's knife, henckels makes all of their larger knives in two pieces, the blade and bloster, and the handle and tang are made in seperate factories, but their pering knives have (in my oppinion) superior wieght to the wusthoffs, and the small henckels are still drop forged. best of luck with your decision
