If you are looking for knives to take to culinary school skip the Shuns and Wustofs, and go with something you're willing to lose/throw away/have destroyed,like Sani-Sations or Dexter-Russel or
Forschner. You walk into a culinary school or a restaurant as a prep cook with a $800 set of knives and if you turn around they'll be gone, particularly paring and boning knives. In school you'll chip them, scratch them, and possibly break them.