When cooking, I rely heavily on my Japanese chef's knife which is over 14 years old and my Chinese cleaver which is a year or two younger. Both are stainless steel. Both are very reliable. When I need them sharp, I bring them together in a blade to blade sliding motion. This method works extremely well for me. So well in fact, that I forgot about obtaining the whetstone I had longed for many years ago.
My good friend who is not in the least a fan of cooking, has Henckel knife set. These are expensive knives. Impressive yes, but also very pricey.
My knives were not as expensive. In fact, the Japanese one costs under $20.00 when we first purchased it. It probably runs around the same today. The Chinese one was bought in Chinatown for less than $10.00.
Would I be happy if someone were to give me the Henckel set? Sure, who wouldn't. But I am very happy with my two old knives.