Agree with trying them out. My favorites are an old Calphalon serrated tomato knife and a newer Wusthof Santoku knife.

We have the Wusthof Ikon Blackwoods and I LOVE them. They are one of the few really nice things I own, and I appreciate them every single day I use them.

OP - also keep in mind that both Henckels and Wusthof have a number of different lines - so the Henckel knife at Sur La Table/Crate & Barrel/Costco may not all be the same quality.

OP - what kind of knife are you looking for? This makes all the difference - I would not recommend just buying a blanket set of knives if you are a serious cook. Buy what you need and feels good in your hands - I have a mixture of Henckel, Wusthof, Victorinox, and Cuisinart knives at home.

Cooks Illustrated recommends the Victorinox Fibrox line over both Wusthof and Henckels for chef knives, paring knives, serrated knives, and a couple others. They are much more affordable, too, which is a plus.

If you can, stop by Sur la Table, Williams-Sonoma or another place where you can try them. I prefer the feel of Wusthof but we did get one Henckels for a knife my husband uses more than I do because he preferred the grip on that one.

Wusthof Classic is my favorite line. That said, second the suggestion to go in to a store that carries both brands (and don't hesitate to try others) to see which ones feel the best in your hands.
FYI, I was keen to buy a Wusthof knife for my mother earlier this year, but she has stiff wrists from arthritis and liked Victorinox better.

Anonymous wrote:Cutco

These are good knives, seriously. I just hate their sales model.

I just got some Victorionox knives from Amazon that were highly rated by Cooks Illustrated for very little.

We registered for Henckels when we got married, and they're fine, but I wish I had Wusthof.

Neither. I like Global knives. I store my knives in a drawer using a maple knife tray.

The best way to tell is to go to a place that has many kinds and hold them in your hand and try cutting. Everyone's grip is different, and people prefer different balance.

Cutco

Between these two options, Wusthof by far. I have worked in many professional kitchens, and I never saw anyone using a Henckel knife. My parents gave me a Henckels set in college, and they were fine, but nothing a professional would use. Wusthof is very nice; I have a few, in addition to a couple of other brands. For a chef's knife especially it's important how the knife feels in your hand. Some people prefer a handle with an angular handle, some a more rounded handle. You can go to a store like Williams Sonoma and try out a few to see how they feel to you. My favorite Wusthof is the flexible fish boning knife. It's great for peeling fruit, too!

They are equivalent. Also, they are unnecessary and the real chef in my family (a cousin) uses lower priced no names that he keeps sharp. He laughed at me when i got my henckels. That said, I like the henckels better because they look cooler and we got the block. Very nice.

What's your preference? I cook a lot in case that matters. Thanks!