What is a good brand of kitchen knives?

Wustof  is a dependable but relatively inexpensive brand of knives. Their 8" chef's knife is around $120 https://www.amazon.com/Wusthof-Classic-8-Inch-4582... but that is an investment in a quality knife and the consumer isn't wasting money on a knife that won't last. 

You then need to find a good stone and rod so that your investment won't be ruined by a low quality sharpener.

Willliam sonoma or Ebay (go on these sites)

The Laguiole is the best brand they are handmade, classy or casual or refined dining, and almost never need sharpening and last a life time.

It’s just personal preference. 

I sometimes cook at my parents’ house and use their wusthof knives. But honestly, I prefer my Chicago Cutlery and my Pampered Chef knives. 

I'm partial to Messermeister https://www.messermeister.com/ a very high quality American made knife.

If you want to really go hog wild though, shop at Korin in New York https://www.korin.com/japanese-knives The most serious Japanese knives available (plenty with Western handles too). It's definitely a place fine chefs shop.

You will get a lot of recommendations of brand names, and all of them different. What is the Best knife? The one that fits YOU the best. There are a zillion types of knives, from ceramic, to steel to carbon steel. There are different angles of cutting from 18 degrees on one side and 22 on the other side, to 20 degrees on both sides. There are many different thickenesses  of knife blades. Way too many choices to just take someone's recommendation. 

Go to a Good knife store. Handle a few of them. It the straight handle comfortable to you? Is the curved handle good for you? Do you want a smooth handle or a rough one? Do NOT take any recommendation from a TV chef-they are just promoting their own brand. Are you more comfortable with a 12 inch chef knife? Or a 10 inch or a 6 inch? 

All I can recommend to you is the Types of knives you will need at a minimum: A chef's knife, a paring knife, a bread knife, a boning knife. Learn the differences. Learn what a Honing Steel is-and how to use it-the knife store will show you. It will keep a razor sharp edge on the blade. It is Not a knife sharpener. 

Henckles, Wusthof, Solingen and some of the ones out of Japan are good. 

BUT they all have at least 2 lines one a higher quality the other a lesser quality. 

Some suggestions for you..

NEVER buy a set of knives.  Most will have odd sizes that you will not use as often, most will be in a block that you probably can not fit another knife into. 

Buy knives that fit your hand.  Ask to hold the knife in the store, see how it fits in your hand, feel the weight of it.  

Most knives are either a Stainless Steel or a High Carbon Steel.  The High carbon steel will develop a patina on it so it will not look "pretty and shiny" all the time so if you do not like that look stick with Stainless Steel, that will always be shiny.

Never put your knife in the dishwasher, or the sink wash and dry it it by hand as soon as you are done using it. 

I'd recommend Porter and Stoughton - they are more expensive than cheapo ones but they are nicer to use, last longer and you can actually sharpen them - I still have one or two cheap ones that I just can't get sharp.

Depends on your budget. Cutco is good quality but they pay employees like crap.

I would agree with George -- Wüsthof.

I retired, finally had the time to cook, wife watched me slicing bread with the one kitchen knife.  She went on the Internet, looking at quality kitchen knives.  Looking at reviews and comments she noticed the many that said *balance.*  Gave me a set of 8 Wüsthof knives.  Fabulous.  I finally have the correct tool for whatever.  ...'cept....  the 8" Chef is nice, but a 6" Chef would be better for some jobs.  So she got me one more Wüsthof knife -- https://www.amazon.com/W%C3%BCsthof-4596-7-16-Cook...

ones that cut really good