[Seabear]

I gave away all the Henckels I had, just would not hold an edge, and got Wustofs. Those sufficed until culinary school, as a second career, where we used Forschener by Victorinox. Inexpensive and easy to maintain. I still use them for my travel blades.
Usually for a beginning chef something like the Forschener is fine until she has enough experience and is exposed to a lot of different blades used in different conditions so she can make up her mind as to her favorite. I have worked in kitchens where they provided ready-sharpened knives that we used and turned in at the end of shift for re-sharpening.
But to the point of the OP, a visit to a decent knife shop to try out fit/finish/balance would be in order. Knives are personal and pride in your tools is important. A good travel case is also important for protecting the blades to and from work, and for ensuring they stay together when you can't keep an eye on them.
Good luck with this, and pls let us know what she ends up with.