Which type of Henckels Knives should I get?

The Fine-Edge Pro blades are just about the best value in all-around knives that I've ever used.

They hold a keen edge very well in difficult carving and need very little honing, they're fairly quick and easy to sharpen (if you're well-practiced at sharpening knives, that is), and they aren't expensive at *all* for the quality of steel and the ease and comfort of use you get for the money.

Regardless of my recommendation, though: good kitchen knives *should* last in a home kitchen for somewhere between 10 and 30 years (your boning knife, parer and chef's knife will take the most punishment, probably)... so make *sure* you'll have ones that you can use comfortably and keep in good condition.

It does not really matter who makes the knives. Just go for the ones that are true 440 stainless steel. You may want to get knives that are full tang so the handle will never break. Full tang means that the metal for the blade runs all the way through the handle and you can see the blade metal all around the edge of the handle. You may also want to find a set that fits your needs, some come with steak knives, some come with a sharpener, some come with a bread knife, some come with kitchen sizzors in the set. Think about what you will be doing with the set and what you will need and what you will not :)

This company has knives www.LDUcompany.com

Fine-Edge Pro is good,

Kershaw-Shun is better.

http://www.metrokitchen.com/shun/

start with your basic french knife, bread knife, paring knife, slicer,shapening steel and a scissors. you can always get others. this is a basic set for home use