All but one of my main knives are Wustof Trident Classics. I also keep one santoku and a Chinese chef's knife in carbon steel.

I'm pretty obsessive about the sharpness of knives in my kitchen, and I cook quite a bit, so I've got several high-grit stones (up to 12,000) a steel and a very wide strop that see frequent use.

Now if i could just keep my wife from cutting on the stainless counter top and leaving nicks in the blade of one particular knife...