I have the grand prix wusthof set, it was a wedding present and i love them, i'm not a knife snob by any stretch but i cook almost every meal from scratch and use the shit out of them. the 9" chef knife gets 'sharpened' on a ceramic steel about once or twice a week (or whenever i have to cut a tomato) and in about 8 years its stayed sharp just doing that, which is pretty awesome because before this i had a henkels 10" chef that was a much thinner blade, like laminated flat steel instead of the ground style and that dang thing had to be ground at least once a year. we have a couple odd wusthof classics and i don't like them as much, they don't balance as well and the santoku (my wife uses) seems like it always needs sharpened when i go grab it.
I gotta say though, americas test kitchen has consistently ranked that 60$ victornox as the best chef knife, i have the victornox boning knife (recommended to me by a guy who works at a meatpacking plant as the one 'they use') and i love that thing. I don't really need a second 9" but i kinda want one just to check it out.
the boning knive is ground kinda weird from the factory but after you steel it about 10 times it takes on a better profile that will hold its edge a lot better. I use it for butchering out deer and stuff so it gets beat on.
Thats just my .02, i'm just a hack, but i think if i had grown up with even the 60$ victornox in my household, it would have helped me cooking so much. I go visit people all the time that just have the worst knife program. I think so many people get intimidated by big brand names and $100+ price tags, lots of food gets cooked all over the world with these workhorse knifes, more home chefs should be into that.