I replaced my kitchen knives a couple of years ago, and chose Wusthof Grand Prix. They are extremely well balanced for me, and wonderfully sharp. I have no problems keeping the edge perfect with the steel, and they still look and cut like new despite continuous use.
When you select new knives, it is important to shop carefully. The handles must be comfortable for your hands, and the balance is an essential component so you don't get fatigued. Pay attention to the way your hand feels when you are using a particular knife the way it is intended--for example, a paring knife is typically held off the board to do hand work, whereas a chef knife spends most of it's time on the board.
Based upon information and recommendations from Cooks Illustrated Magazine, I have also added a couple of Forschner Fibrox knives to my collection. These knives are made by Victorinox, who also make Swiss Army knives. Forschner Fibrox are significantly less costly that the Wusthof (they aren't forged) and have the composite handles that are easy to clean and don't slip out of your hand. I have been so pleased with them, I got my daughter a whole set of Forschner Fibrox for her birthday and she loves them.
Look for them on CutleryandMore.com. You can order just the knives you want instead of getting a set with blades you may not use. Most people like a 8" chef knife, paring knife, bread knife, and 8" slicer, and a steel. I would also add a bird's beak paring knife and a 7" sankotu, and a tomato knife. The Forschner kitchen shears are also wonderful.
If you have a few hundred dollars to spend, get Wusthof---if not, the Forschner Fibrox are an excellent choice.
p.s. NEVER put your kitchen knives in a dishwasher!!!!!!!!!!