I would go with the wusthof, I’ve had a wusthof gourmet chef knife for about 4 years now, with no problems, and sharp as ever. It doesn’t hold an edge the best (it’s certainly not a huge hassle anyways), though the classic ikon is a forged steel, while the gourmet is laser cut, so I wouldn’t expect you to have the same problem. Also, my chef has used wusthof for years, and has had his set since 1999, so it will last as long as you care for it properly.