I have used Kitchen Devil Professional for many years, they sharpen easily, and I believe somewhat less expensive than Sabatier. But, dont see them very often, although we don't need any more, bought five seperately, rather than big set. Has the Sabatier name now been 'sold' to different makers?
To tell a quality knife: The blade and handle will be forged and of different thicknesses throughout the blade, spine and handle tang. The spine of the blade will be several times thicker than the sharp edge and will not flex or bend in use. There will be a substantial forged ricasso to separate the blade and handle to protect yourself. It will be well balanced at the blade/handle fulcrum. It can be sharpened from dead blunt on an oilstone, and is best quick sharpened with a steel before every use.
To tell a crap knife: It will be made from a single thickness of sheet steel with a plastic handle with the ricasso molded into it. It will flex and take a permanent bend that will see you eventually digitally challenged:) It will be sharp, but when blunted... just buy a new one!
You don't need to buy a full set as they are very expensive and only a keen cook or professional chef will ever use the whole lot. Just buy one at a time from a catering supplier and add to, as and when. I only use 4. Unless you're a Ken Hom or Jackie Chan fan... you'll never use the cleaver:)
I never travel without my Victorinox Swiss Champ click here& You never know when you might need the tool for removing boy scouts teeth from horses hooves or need to build an emergency bivouac in a departure lounge...
We have a set of Sabatier knives and very good they are as long as you keep them sharp BUT we were bought a 'Miracle' knife as a present about 20 years ago and have used it as a bread and, occasionally, a carving knife ever since. It has never been sharpened and it is absolutely brilliant!