Agree with all of the comments, one consideration for mid-range every day use knives is staining; Henckels has the patented Friodur (ice hardening) process which adds chromium carbide to carbon steel, making is somewhat stainless while still holding an edge well. The japanese knives often have a sharper edge but will stain and even rust if not carefully cleaned, while the Henckels can be abused a fair bit. As mentioned, the ceramic knives are great -- really incomparable for slicing -- but will shatter if stressed and can't be used hard.

Finally, I have an ultra-cheap Cuisinart 6 inch chef knife (made by Henckels but without the brand name), cost about $10-20, and it is superb, but with maybe 10% of the metal content of the better knives (thin steel blade, still full tang); so that is another approach for everyday cooking.