As others have said --
1 - you don't need a set, get individual knives
2 - you should probably test some knives. If not the exact model, at least know if you prefer a Japanese style vs. German style knife. Both have their pros and cons.

If you really want to geek out there is https://www.kitchenknifeforums.com

I prefer Japanese knives and got mine from https://www.japaneseknifeimports.com

But its like buying a car... there are no right or wrong answers... just preferences.

Go someplace that will let you test the knives -- Sur la Table does, and I assume Williams-Sonoma does, too.

The guys are District Cutlery in Union Market are knife nerds, if there is such a thing. They seem to favor Japanese knives, but they carry German ones, too, I think.

I'm pp and I like Global's santoku knife.

Anonymous wrote:Global

+1

Wusthof or Zwilling, but ONLY if made in Germany. They now sell some which are made in China or elsewhere - lower cost because lower quality.

Williams-Sonoma, Crate & Barrel, and similar stores often have sales around Black Friday. Just be sure you are buying “Made in Germany” knives.

You really just need a good chefs knife and pairing knife. I love my Globals but the handles are known to be uncomfortable for people with large hands. I'd recommend going to a Williams-Sonoma or Sur La Table to handle a bunch of them and find what feels the best.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Global

My mom has these, I hate them.

I love the cheap plastic Victorionix chef’s knife witecutter likes.

You have to just go hold some I think.

Sorry you hate them but they are top quality knives chefs use

I didn’t mean they’re not high quality, just that OP should hold them. I think chefs would tell you to use the knives you like and that you might need to try some.

Anonymous wrote:

Anonymous wrote:Global

My mom has these, I hate them.

I love the cheap plastic Victorionix chef’s knife witecutter likes.

You have to just go hold some I think.

Sorry you hate them but they are top quality knives chefs use

Anonymous wrote:I’m still using the Henckels ProS knives I bought 25 years ago. I sharpen them once a year or so and they are as good as new. I have a 10 inch, 8 inch and 6 inch chef’s knife, bread knife, small serrated knife, paring knife boning knife and a honing steel.

I love my 30yo Zwilling Henckels!

We have Wusthof and love them. Built our own "set" based on our needs.

Anonymous wrote:Global

My mom has these, I hate them.

I love the cheap plastic Victorionix chef’s knife witecutter likes.

You have to just go hold some I think.

Global

I’m still using the Henckels ProS knives I bought 25 years ago. I sharpen them once a year or so and they are as good as new. I have a 10 inch, 8 inch and 6 inch chef’s knife, bread knife, small serrated knife, paring knife boning knife and a honing steel.

Anonymous wrote:Looking for recommendations.
Budget = $1,000 give or take

Don't buy a set! You will be much happier with individual knives that do exactly what you want them to do well.

1. Chef's knife (8 inch) - if you have multiple adults in your house who cook, you might want 2 of these
2. Paring knife
3. Serrated knife
4. Chef's knife (6 inch) - this one is optional but it's a real workhorse in my kitchen
5. Kitchen shears (not a knife but often come in a set)

Looking for recommendations.
Budget = $1,000 give or take