I don't have a set. I just have a couple of petty knives by Fujiwara. I got them from here.

http://japanesechefsknife.com/FKMSeries.html#FKM

They see almost daily use and the edge lasts a few months at which point I take it to a store (my local sur la table) for sharpening. They do a good job sharpening it, but also scratch the blade in the process. I have been too lazy to look for alternatives.

I've also heard good things about Tojiro DP.

http://www.chefknivestogo.com/tojirodpseries.html

There's also articles like this:

http://kitchenknifeguru.com/knives/best-chef-knives-six-recommendations/

http://thesweethome.com/reviews/the-best-chefs-knife-for-most-cooks/

(Many more by googling "best chef knives".)

Finally, there's a nice long discussion here:

http://www.cheftalk.com/t/62387/best-knives

Hope this helps. :)

another value line is the Victoronix Forschner. The fibrox handles don't appeal to some people, but they do make a rosewood line. For Japanese knives, the Tojiro DP is a good value choice. I have some Shun Classic, which are very good (harder steel than the German knives) but may be at a premium relative to their competitors.

As an aside, today at HomeGoods I saw good starter sets at very good prices from Wusthof Classic ($199, 7 piece) and Global Takashi ($299, 7 piece). I prefer the handle on the Classic vs. the Ikon.

If you have one near you, the Sur La Table stores are a good place to try (and hopefully buy) knives. They have fresh veg on hand so you can hold one, cut with it and see how you like them. Smaller local shops may also offer something similar.

I have a couple of Shun knives that I've used for years. I like them very much.

I also have a couple of Shun Hiro knives. If you hone the edge of the knife before each use, it maintains its sharp edge for many months. I purchased mine from Williams Sonoma.

I got one of these recently. It cuts OK, but the top edges are pretty rough.

http://www.hocho-knife.com/tojiro-dp-cobalt-alloy-3-layers-bread-slicer-215mm/

So I would say I definitely prefer Fujiwara FKM over Tojiro DP, but Fujiwara FKM doesn't have a bread knife.

What is your definition of reasonable amount without breaking the bank? Any knife could be decent if they are sharpened properly. I've had couple of cheap Hencknels that I absolutely trash but sharpen on a regular basis and they have lasted me for close to 10 years now and still going strong. But if you want brand and design, perhaps stick with the high quality Japanese or German steel.