Hi Mike-

Global, Wüsthof, or Rösle come to mind. Some helpful tips:

1. ) BUILD a set of your own preferences, but never BUY a set as chococat states. It's also OK to build a set of both Japanese and German knives in your collection.

2.) Keep you knives sharp, and remember that different knives use different techniques and tools to keep sharp. When knives are dull it takes more pressure or force to cut, and that is where the knife slips and you get cut instead of the meat, vegetables, or fish. A big deep cut can ruin your day, not to mention your meal.

3.) If you want knives to last, and perhaps pass on to others in the family, never use a dishwasher. Always clean by hand, and do not then throw them into a drawer, where they will bang around and dull. 1st choice Global and 2nd choice Rösle have two of the best knife blocks for any collection of 6 or more commonly used kitchen knives.

4.) Install and use a magnetic knife bar over the sink, for washed knives handle side up. You can use, wash, rinse, and dry fast that way, or just hang them there for daily use.

5.) Cutting, chopping, and slicing fast is for television show artists and celebrities. Take your time, be safe, and learn the correct techniques to do it right. Today, Youtube is better than learning knife technique than from any cookbook.

6.) I doubt if Mom is looking forward to gutting a whole pig, so that usually leaves a cleaver, and an axe off the list. A good forceful European Chef's knife will handle most large cuts of meat.

If you do gift Mom a cleaver, then you better be real nice to her, continually, 24 x 7.