most proffesionals use j.a. henckels. they are expensive, but they are lifetime knives. you don't have to buy a whole set now, just start with the basics. 10" chefs knife, 10" slicer, 4" - 6" paring knife and a 8" boning knife. another tip - they are available in department stores, but save yourself some money, look for the closest restaurant supply. it's not a fancy place to shop, but that is reflected in the price.