Good points from Yorkshire Yankee.
I bought myself a set of the "Laser 5" knives when they first came out, would not really reccomend them, [2 reasons, the early ones seemed to have a chrome type coating on the blades that wore of after heavy use, and secondly, they had plastic handles], like he says, they are also difficult to keep clean.

Be aware of the different handle types mentioned above, it may seem insignificant, but bear in mind that a plastic handled knife, [Swibo, Victorinox, Laser etc] may be fine for use in cold areas, [butchers, abbatoirs, fish counters etc], a plastic handled knife left on a hot surface, will melt and become useless.

Wooden handled knives, [and wooden chopping boards] are not popular in commercial kitchens as Enviromental Health Officers don't like them, Food Satefy Act 1990 states that surfaces and equipment used in commercial kitchens should be "Smooth, Solid and Impervious to dirt"
ie, non porous and absorbant.

you will still see wooden chopping blocks used in butchers, but in hotels and restaraunts chopping boards are almost always plastic and usually colour coded, [red for raw meat, green for veg, blue for fish etc].

Knives are a personal thing, but I prefer Sabbatier.A good set will last a lifetime.I think there is a set of Sabbatier knives in Argos, but check the prices, you may find it cheaper at Nisbets.