The 'best' is subjective, as already noted upthread.
I am not a Forschner fan - at all - finding the knives annoyingly flimsy and the steel too soft. "The very best knives are never durable"...? Nonsense. High quality steel will last. I've had a few of my Globals since they were first introduced to the U.S. And I am very hard on knives.
For me, the best are by Japanese manufacturers. I like (and have) knives from Global, Shun, Tojiro, Glestain, Misono, MAC, Tosagata Hocho, and a few others.
I don't recommend a set either; instead, buy individual knives from a few different makers. And get used to (and learn to appreciate and use well) an 8" or 10" chefs knife. A santoku can have a place in your arsenal (I have a couple I use sometimes) but they are not the standard go-to knives for most professionals.