At the risk of starting (yet another) knife debate: I like a couple of the Forschner butcher knives (I like their breaking knives very much and cimeters). For 'regular' knives it's a different story for me. Though I like lighter knives (and prefer Japanese manufacturing and knife design--I use knives from Global, Misono, Glestain et.al., but have owned and/or used knives from all the major European companies), Forschners don't work for me; I like the feel of the Fibrox handles but not the balance and I do not care for the steel they use. That said, when I'm asked I include Forshners in the mix of manufacturers I recommend for home use. They are a very good value. Imo, they are not as durable as Henckels (they do not hold as edge as long as I like) and are not as weighty. Weight and balance are personal preferences though. Professionally (for what it's worth), I cannot think of anyone I know who prefers Forschners (except the butcher knives) but you will find them in commercial kitchens, especially those that do not require all the staff to supply their own knives; price is the major factor here. I know many home cooks who really like them though. Between the brands you mention, Adam, if price was equal I would get the Henckels (but I'd still get Forshner's butcher knives).
