I have a 6 pc. set of Henckels 4 star that were given to me by a friend when I retired from the Air Force in 2002 as a retirement gift. They hold an edge well as long as I use the steel before each use.
I generally sharpen them about twice a year the old fashioned way, on a tri hone. Usually just need the medium and fine stones.
I agree with the ones who say the 8" chef's knife is the most used of the six. The little paring knife is probably the second most used.
I also have a cheap Faberware santoku from Wally World that I mainly bought to see if I want a good one... Probably not, I mainly just use it for veggies and I can do that with the chefs knife also.
My steak knives are Wustof because I found a set on sale online. They are OK but I like the Henckels better.
Buy the best you can afford and don't look back... Also, after you buy, quit shopping because you will find the same knives cheaper and just get pissed...