Geeze, Cathy. You need to get out more.
A word on knives---and other kitchenware. It is never a good idea to buy a set of anything---knives, cookware, even glassware. Most of the time these sets contain pieces you'll never use.
Far better is to determine your actual needs and buy the items you want from open stock. That way you get exactly the tool for the job, and don't have unused ones laying around.
Example: My youngest recieved an 11-piece set of stainless cookware as a wedding present. Now, two years later, they have yet to touch four of the pieces.
Same with knives. If I were looking to first build a knife collection, I would save up and get the best chef's knife or santuko I could afford. That is, spend about 10-15% more than you think. That will be your go-to knife for 80%+ of what you do.
Pick the knife by handling it the store just the way you would use it at home. All the motions: the cutting, slicing, chopping movements. Is the knife comfortable? Does it balance well? Is the blade a configuration you are happy with? Maybe the grip of one design is perfect, but the blade too heavy for you? Or another doesn't feel right in your hand. Whatever. Eventually, by handling enough of them, you'll find the design that's right for you.
Then do the same thing, a little at a time, with other knivess. After the chef's knife perhaps you need a good paring knife? Or a boning knife? Or a carving knife?
Chances are, each of these are available in the same make as your big knife. But that doesn't always mean you'll buy matching pieces. Maybe you like the Wustoff classic icon Chef's Knife. But Henkels makes a paring knife more your comfort level.
Another good reason to have not bought a set in the first place.
Personally, unless it was a specific make and model I was already familiar with, I would never buy a knife I hadn't handled. If it's not comfortable in your hand, if the fit isn't there, you'll be unhappy with it. And an unhappy knife is a dangerous knife. The only thing more dangerous is a dull one.
Comfort and fit have nothing to do with cost, btw. Every maker of quality knives has it's own design criteria. So, what is, objectively, a high quality knife may, in your hands, be junk. The fact you paid 130 bucks for it is irrelevent. It's still junk. Whereas I might think it was the greatest thing since sliced bread.
