I have many different knives, but, value wise I would have to agree on Victorinox, excellent for the price! Storage is CRITICAL! Think about it, the edge is just that "an edge" they will suffer damage more easily than you might expect.
I'm not one to put them in drawer or the dishwasher! You pick up the knife, use the knife, wash the knife, put the knife away. Don't leave it in the sink, don't put it in the dishwasher! I have the first decent knife I bought when I was 14, a 10" walnut handled Chicago Cutlery chefs knife, edge is still excellent. Learning how to take care of even cheap knives is important, learn to use a steel. I have only needed to have any of them professionally sharpened every few years unless I have a guest who insists on "helping" or "sharpening" my knives. Having a fairly large collection to draw from helps, no "set" will ever have everything, you will need to pick and choose some more specific pieces for more specific projects. I bought a "Giant" breaking knife when my brother started talking about doing more large scale projects, that hasn't happened but, I'm prepared!
Just one mans perspective!
Additional thought,
I prefer a 10" chefs knife (I also have a 12") which really is my go to piece of equipment. Most "sets"don't include them. They will give you usually an 8" as the largest.