It took me quite sometimes in order to get a good set of knives. After doing some research and reading many reliable user reviews, I manage to get something I personally considered as the best kitchen knives. You can also find a lot of reliable articles about kitchen knives here. 
     
The set of knives consist of seven pieces. The knife set is built from high end, German made and high quality stainless steel. All the pieces are designed for easy using, simplicity, and durability. As far as the info goes, each blade is separately hand-sharpened and tested for excellence.
     
The handles are actually hollow but sturdy. This makes the knives lighter than most of its counterpart. The blades are forged and each piece looks stylish and sleek. Moreover, the online store provides me with an additional accessory. I got a special knife block with the knife set. As it was made specifically for the knives set, I really loved it. At least, I do not have to bother about where to keep the knives and make it easily accessible. 

Here, I also want to share on ways to upkeep the knives. It is important to upkeep your knives as it will effect their cutting performance. (More: http://www.wikihow.com/Maintain-Your-Kitchen-Knife)

Knife Upkeep | Gizmodo
"So you've bought a sweet new 10-inch forged chef's knife. How do you keep it in tip-top condition? There's nothing more dangerous than a dull knife, after all—not only do dull knives tend to slip more easily, but they require more force to cut through things. More force equals more danger. Chef Weinstein's tips:

Use a honing steel: A honing steel, which is that long cylindrical piece of metal all too often mistaken for a sharpener, is actually used to realign your knife's blade. Use it "practically every time you use your straight-edge knife," says Weinstein. "It should only take about 15 seconds, done properly." The key is to anchor the steel perpendicular to your countertop, and slice both sides of the knife across it at a 22-degree angle.

Avoid the dishwasher: Knives and cutting boards alike should be cleaned in the same way. Immediately after use, clean with soap, hot water and a non-abrasive scrubber (sponges are fine here). Never stick a good knife in the dishwasher: The force of the water can dull the blade, and it's never a good idea to have an extremely sharp pointy object rattling around a dishwasher. Knife handles could potentially warp, too, because of the heat.

Take your knives to a professional sharpener: Don't use a home sharpening machine unless you feel your knife has wronged you in some way and must be punished. Send your knives away to a professional sharpener about once a year to have your blade re-shaped..."