Having worked in kitchens its kind of hard to understand why people ever want to buy sets of knives, unless you plan to butcher your own carcasses or fillet fish there is no point. All you need is a cheffy knife (big or medium depending on your skills), paring and maybe bread.
Global are good and light, germans are good and heavy and japs are psychotically sharp but expensive. Victorinox gets a mention for being by far the best cheap knives.
The best knife you can buy for a reasonable price (ie. a lot but not 400 bux a lot) is a kasumi IMO. Japanese, Damascus and resilient. I have a kasumi chefs knife that is two-three years old now, half and half home and work and I have never sharpened it, just honed, and it is still too sharp for cheap chopping borards, cutting into them and dragging.