Knife Set
I need to know a very good knife set for cooking, price isn't really an issue. Any suggestions?
This would be for my boyfriend for a birthday gift and he loves cooking but says he doesn't enjoy it because he doesn't have the proper kind of knives to cut certain things. Any suggestions of brands will do. Thank you!
I'd guess your BF is used to western Kitchen Knives. So the following is based on that assumption.
1) Do not buy a set. it's is next to impossible to find a set that has exactly the knives you need. Most likely you will end up with something that has one or more knives you/he don't need and perhaps never use.
Instead start with basic trio and add what you think he needs:
1) Chef's knife anywhere from 6-12" for general cutting (not bones)
2) Paring Knife 3-4", for paring, peeling, delicate cutting
3) Serrated Bread Knife.
Add there either Boning Knife if he has to work with lots of poultry or bony meat or replace that with dedicated slicer large soft food cutting is important. E.g. Ham, roast beef, etc..
That covers 99.99% of the home cooking. You can throw in heavt Meat Cleaver if you see the need for it, but these days nobody brings home bones of that size 
As far as western kitchen knives go, High end Henckels and Wusthofs are both made of X50CrMoV15 steel, and it is very unlikely anybody cantell the difference between those two, so it's purely up to you which one of those.
Alternatively, Messermeister uses slightly better steel, x55CrMoV15, and initial edges on Messermeisters are better than on Henckels/Wusthofs. And they're heat treated better , or so the rummor is. Either way, they will stay sharpen a little longer.
Here's the steel comparison graph if it helps - http://www.zknives.com/knives/steels/steelgraph.shtml?nm=X50CrMoV15%2CX55CrMoV15
Globals are better performers that any of the above, but have more delicate edges. Well, more expensive too. But they're not as fragile as true Japanese Kitchen knives, on the other hand those cut a lot better compared to globals and western knives and stay sharper much longer. Just need more care and attention.
Few hints what not to do:
Ignore general knife marketing BS:
1) Forged vs. stamped - As knife marketing tells us good kitchen knives have to be forged, and have full bolster and tang. NONE of that is true. E.g. Stamped Globals are much better performers than most of the forged mainstream kitchen knives. Stamped Forschners are made from the same steels as Wusthoffs and Henckels and I'll bet 1000$ to anyone they won't be able to tell the difference neither in edge holding nor in cutting performance.
I bought Forged and stamped versions of the same chef's knife from Global, and I didn't get anything but extra weight and spent more money on forged knife.
2) Full Tang - Another BS, Katana swords and bowie knives are not full tang, yet they can cut through armor and leather, so I really doubt you need more strength than that in the kitchen.
3) Bolsters make sense only on narrow boning knives to protect your hand from slippage, but on other wider knives blade choil area does the job, bolster just makes sharpening a nightmare.
4) Avoid both, Cutco and Furi. Both have very misleading and aggressive marketing, but as knives both are junk.
More on how to choose kitchen knives - http://www.zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml
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