I have Wusthof and really like them. My favorite knife is a ceramic santoku by Kyocera. It's a little delicate (drop it and it's toast), it needs to be used on a wooden or PVC cutting board (not glass!) but it is the sharpest thing I have ever seen, it holds it's edge incredibly well and if it needs sharpening Kyocera will do it for a nominal price (no way you can sharpen it yourself). I bought it as a set with a paring knife and the whole thing cost maybe $75. It really isn't practical as an "everyday knife".

Of the knives I have, I use my 8 inch Chef's and 8 inch Santoku (both Wusthof) the most, sometimes a long slicer, a serrated knife (I bought a cheap one and it's fine) and my ceramic ones. I believe Sur la Table has a great selection but you may be able to find them for less money on the internet.

The most important thing I have found (after having the knife feel comfortable in your hand and that you just have to feel to know) is to get a professional sharpening. You really can't do it as well at home.