Hey, I’m new to the forum but have been a knife nerd for 15 years. This thread is already stretched but I can’t help but comment.
Hibbs00, you’ve received a LOT of very good advice from the other members. First, I agree with Jovidah that if you are really stuck on getting matching knife handles go Victorianox. At least they are very functional - for some reason that somebody else here would better be able to explain, the metallurgy is great for a stamped steel blade. I have purchased a few sets for family members. But what I also hear is a kind of a collective warning - your current priorities could change quickly if you gain an appreciation for high performance, quality “hand made” knives. And if you become more serious in the kitchen, because as you can see from the responses you got, experienced cooks can’t understand why you’d want that set. For everyday cooking like most people do, sure, go ahead and put that knife block on your counter and use whatever knives you want, how you want. But if you want to cook well with precision and efficiency, then I’d take a knife skills course before buying knives. Especially if you can find a course given through a knife store like Knifewear, which would allow you to try a variety of knives on veggies, etc, while learning some technique. If you do please check back here because I’d bet your views could change.
Oh, and re the look of a matched set, I was once of the same mind because that’s what catalogues and magazines told me was right - you know, IKEA. But I now think that a couple of Japanese knives properly displayed look kick-ass in a kitchen while matched sets are kind of amateurish looking. For what that’s worth.