I also have the Wusthof Carbon-Steel Steak-Knives (set of 4). You have to treat them just as you would other carbon-steel knives though - hand wash/dry (to prevent rust spots), and sharpen them every once in a while.
They slice everything like butter. Personally I don't like serrated steak knives, as they often tear the meat rather than cut it, and unless you get special serrations, it's tough to resharpen them.
While the sturdy forged blade/bolster/tang feels nice in the hand, you could certainly get by with stamped blades for steak knives.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver