You're probably safe with any of the top brands not sure what brands wingon has in stock. Google to check.
I prefer knives with the blade and handle as one piece but there are a lot of goods ones that aren't that kind.
There are a lot of things to consider when buying a knife of any kind. Carbon steel or stainless? If you're going with stainless, what kind of stainless do you want? Carbon steel requires more care, but it is way easier to sharpen/hone and restore the edge on. Stainless knives are a little more durable as far as corrosion resistance goes, but they're tougher to get and keep sharp. There's also carbon steel damascus and stainless damascus to consider.
Now, Japanese and German knives as a general rule are ground differently. Do you want a chisel edge (ground on one side) or a double beveled knife? You could go with a V-grind, flat grind or convex grind.
Then you should consider full-tang vs. partial tang and see how the knife actually feels in your hand. Ergonomics and balance matter. My favorite knives by far are carbon steel and they were hand forged from carbon spring steel. I keep them sharp enough to shave arm hair off and it doesn't take much to get them there and keep them there.
Last edited by jayinhongkong; 10-05-2011 at 04:40 PM.
I prefer Wustof over Henckels for kitchen knives, also agree with what Jay says, make sure that its a full tang versus partial, avoid the ceramic knives. They are great for a few weeks and then they turn to crap and you cant sharpen them.
I bought my 10 inch Chef's knife, santoku, cleaver (all on sale) and sharpening stone at Sogo, in Causeway bay. The birds beak knife, boning knife, and knife case (Global) were bought at Pan-Handler, in Central. I also ordered a Misono UX 10 Chef's knife (should have gotten the 10 inch knife, instead of the 8 inch one)