I think a good stainless is the way to go for most people. Easier to maintain in general and don't react as much with the foods. Good is a relative term but I really like my Victorinox Forschner knives. They come from the factory very sharp and maintaining the edge is pretty easy. I don't think these would qualify as top end chefs knives- at least they didn't cost that much, but the are good practical tools for the kitchen.

- Eric