Good Knife, But Do You Need It? 
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.
This particular model, the 5 inch boning knife is a good knife. In my review of the 6 inch cleaver I noted that most people really don't use a cleaver anymore, as they buy either pre-cut/pre-packaged meats, or they have the butcher cut the meat into loins or steaks for them. However, I think this knife is slightly more useful for the everyday cook than the cleaver. I find this knife useful for both boning and fat trimming. Although this knife is probably not essential for a starter collection, I would add this knife before a cleaver.
Good knife, but over priced.
I'm a classically trained chef and I've had the opportunity to use many types of knives. Wusthoff, Henckels, Sabatier, you name it. For the home, I can't say enough good things about Chicago Cutlery. I've had my set for more than 10 years. The blades hold their edge, they are comfortable in the hand, and cost far less than any of the imports.
