I cook a ton. I do tons of prep work. I used Henkle and wustoff when I first started. The problem is that they are high carbon steel. Which means you can hone them, but not sharpen them at home. They need to be sent back to the factory for sharpening. If you want to get a knife that will last forever, get a Victorinox. My current 12" Chef, 9" Chef and Santoku are all victorinox. If they get dull, I hone. If honing doesn't work, I use a whetstone to sharpen. Anthony Bourdains Victonriox knives were 20+ years old and still going strong. regardless of how much damage you do to the blade, you can always sharpen a victorinox. Shoud be able to get for about 30-50 per blade. They have a plastic handle or wood handle. I chose plastic so it would not crack.

Shun is a joke, they ARE the Bose of the knife world. I always sharpen my knives before I do Sushi and they totaly kill it.