p.s. I just looked up some cheaper knives, and the description says
"Judge Sabatier knives are constructed from high-grade stainless steel, with edges ground to exacting standards. The blades are machine stamped, a process where the shape is stamped from a continous sheet of steel. This is less expensive than forged knives but produces a durable blade ideal for everyday use."
This "stamped from steel sheet" is a very inferior way of making knives (except ham or salmon knives) and you will easily recognise it from the lack of tapered thickness.
There are several different factories and brands set up by members of the Sabatier family, of varying quality. The name is no longer a guarantee.
You can buy forged stainless knives much cheaper than the Henckels which most of us can't afford, and they will give good service.
There are also knives in a Japanese design which is quite different from the Euoropean style, and I have never been able to get on with them.
You need to store your knives on a magnetic rack or a block, so that the cutting edges cannot knock against each other, or anything else, which will damage, blunt and notch them. This will also happen if you put them in the cutlery rack of a dishwasher.