Where do you work...?

Fairmont Newport Beach

victorinox makes some really nice knives, as long as you keep them sharp and clean they'll do a lot better most knives. They actually scored the highest in terms of both value, quality of the metal, and quality of workmanship in cook's illustrated's 2009 end of the year review, and I've known a few professional chefs in some of the restaurants I've worked at who use them (I'm a professional myself). I use Hattori knives.

Although personally I've never been a fan of the french chef's knife, french chef knives are an all around good knife, but I prefer to have a series of knives that are each used for highly specialized cuts, and my kit only has a santoku, two chinese cleavers, a paring knife, a torune knife, and a boning knife.

cool, I'm planning on working culinary. This is the brand my teacher suggested to me so I thought I would try it. I don't really have the budget for a whole set like that, going to slowly make my way to it though. my first day using them was today and I love them, actually most of the other chefs at the restaurant liked them a lot too, most of them wanted to use it and I couldn't say no because they let me use theirs for the past 5 months

Nice! swiss steel is some good shit! Its really easy to sharpen and it will keep its edge for a good while even with heavy work. Those two things are hard to get in one knife. You'll be happy with those, they were a good investment. I need to find out if that company makes Chisels

A knife is always a chef's best friend.