I agree with College Cook, any endorsed product has to pay for the chef's recommendation. If the knives feel good, I'd check the manufacturer on the box and verify if they make the same product with their own brand.
I have a set of Cutco knives that work nicely on most cooking applications, and use Laguiole and Oneida for eating (both very nice and comfortable).
Cook's Illustrated did a Chef's knife assessment in April, they recommend the Victorinox Fibrox 8" as Best Value ($ 23), with the Glestain Indented Blade ($ 210), Kershaw Shun ($ 194) and MAC 8" Superior ($ 55) having all top performance. Of course, if you have $ 475 handy, you can have the Kramer Chef's knife, handmade in Olympia, Wash.
Perhaps is worth trying the Victorinox and if it is comfortable, look for the set.
I hope this info helps you.
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin