Really a subjective topic depending on the user and what for. From many years of using the German made Henckels, they seem to hold an edge fairly well but not the best. Nothing wrong with that if one doesn't mind the extra time and care. I don't know why I still see pro chefs using a sharpening rod, destroying knives but I'm a believer of throwing the round hone in the garbage and getting stones with a proper guide jig for sharpening. BTW: There's a lot of low end Henckel and Wusthof product too for price point shoppers and NOT all are German made. Actually some crappy thin flexy Wustoff's are out there.
We use a variety of type and makes and think there's some great alternatives. By chance and only a few years ago, we found the first version Furi marketed by Rachel Ray (yes, go ahead and laugh) impressive for the money. Wife likes the handle and balance so if your future chef has small hands, really should try them. For me the grips are too small but the blades hold an edge longer than our old Henckels. No flex, rigid and can get the blade wicked sharp. Ugly orange but no slip grip. The few we picked up claim to be German steel, Aussie designed but quite sure made in China. Another brand we like are Wasabi / KAI from Japan. Ridiculous angle and sharpest edge. Not sure though how they would suffice in a commercial heavy use environment and I don't dare try to sharpen them. Have to send them in for free sharpening.
Furi site
http://www.furi-knives.us/about.htm. 10 inch chefs on sale
http://www.furi-knives.us/furi_cooks_knife_10.htm
(The type we have are from the earlier Rachel Ray, grippy clear / orange handle - not shown)