Global, Sabatier, and Furi are all more expensive than Wusthof. I've used mostly Wusthof and Henkels, and both are very good-quality knives. However, when I was a restaurant cook, we had a knife service that brought in much cheaper knives like Forschner and Victorinox, and they cut just as well as the expensive ones.
Choose a brand that uses high-carbon stainless steel--regular stainless is almost impossible to sharpen and plain carbon steel needs extra care to avoid rust and discoloration. And beware the ceramic blades; they are alluring; they cut beautifully. But they are also very expensive, and if you drop one on the concrete restaurant floor, that is the end of the knife. It will shatter.
Other than that, the best way to choose a knife is to pick it up and see if it's comfortable in your hand. Do a couple of cutting motions with it. Is it too heavy or too light? Too long or too short? Well-balanced or pushing too far towards the tip or towards the heel? Whatever feels best is the right one.
Also, be aware that many brands have different-priced lines. The more expensive ones are usually forged (they have a thick metal bolster between the blade and the handle). The less expensive ones are stamped (they look like a flat piece of metal out of which the shape of the blade was cut). Forged blades are good for heavy jobs like cutting through bones or winter squash. But other than those heavy jobs, a stamped blade will cut vegetables or meat or herbs just as well as a forged blade.
Don't spend more money than you have. Get the cheap ones now and you can add to your collection as you make more money--and as you are more sure of which are worth spending more on and which don't matter as much. And I guarantee, if you stay in the food business, you will become fascinated with knives and start saving up to buy certain ones.