Preferred knife set for the OT...

Go with Carote.

I've heard Shun is overpriced for what you get, but I don't think you can go wrong with any of the ones you listed

Cutco

Whatever Karmelo had.

Forged blade

I have a set of Wustof and I do like them but I've used Zwilling a lot and prefer those. I'm actually thinking of selling my Wusthof and getting Zwilling.

RADA, no need for that foreign pretentious shite.

Learn how to resharpen whatever knife you end up with would be my suggestion.

OT questions get OT answers...New West Knife Works

handmade in Jackson Hole

quote:

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I get my knives from Walmart and they cut fine. Better knives won’t make my food taste any better.

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This is at face value true in most cases, unless you have someone who is terrible at knife work and uses a dull blade.

What they will do is make prep work more enjoyable and safer. The key is keeping them sharp and there are a bunch of ways to do this, I prefer japanese wet stones and think this gives the best quality edge.

I don't like the idea of sets, because you will likely get several pieces you either seldom or don't use, and I hate clutter.

I would pick Wusthof over Zwilling. I could definitely get in the weeds talking about knives, but can tell you that if you want Asian knives, I wouldn't buy Shun. Now they aren't bad, but you can get way, way more for your money and better quality by doing something as easy as going to chefsknivestogo.com or knifewear.com, or even better if you live in/near New Orleans, going to Coutelier NOLA (or if you live in a city with a knife shop that caters to chefs/cooks and ethusiasts).

I'm not even getting into various stainless steel types, vs SS Clad wtih carbon steel edge vs carbon steel. That is a whole other discussion.

TLDR: Take Wusthof (Classic or Classic Ikon) over Zwilling, and if you want Asian knives, I would avoid Shun, do a little research on what kind of steel works best for you and find grab what works for you from the smaller makers.