I held a knife in my hands for at least 8 hours a day 6-7 days a week for over 10 years...
Sometimes it's OK to get caught up in the quality of the steel, forged vs. stamped, plastic handles vs wooden, what celebrity chef uses what brand, weight of the knife, Henckel vs. Forschner, how much you spend on a knife, etc.. But!
If you are reading through this forum trying to decide whether to drop serious cash on this set - DON'T DO IT!
If you want a quality set of knives that look good go to Kmart and get the high end Martha Stewart's for 1/4 this price(trust me, you won't be disappointed).
If you want to be a knife snob and fall into the ridiculous comments and suggestions here spend the cash for an F. D i c k (my personal fav.) I like the shorter German heel and the stouter angle of rock and slightly harder steel as opposed to French designed knives. http://www.boghog.de/en/tools-for-chefs-and-butchers/chef-s-knives/1905-the-exclusive-series/
but ultimately if the knife you currently own works for you then it is the best knife for you - regardless of price, brand name, shape, handle, weight, or what your friends think about it.
There is so much bad advice on this forum today folks - but keep in mind that it's your money! You really don't need to spend hundreds of dollars to get the job done -I worked side by side with a famous chef who used a stamped, plastic handled chef's knife and he swore by it. On the other hand if you're going to spend a few hundred dollars on a knife or set of knives spend the time to do more research (unless you got the cash to burn) but by all means don't be impulsive about your decision. Who knows, this may be the right set for you here today.