My executive chef at my part time kitchen job has those knives. He is a graduate of CIA (Culinary Institute of America), so I'd say they are worth every penny. He loves the balance and how they feel in the hand. I have used his and they are nice, you'll enjoy them.
A tip for you (and everyone), before and after every use, he uses a honing steel. He said his roommate in college with cheapo knives sat in his room and honed every knife every night, and they were by far the sharpest knives he has seen except for when they were brand new. So before and after every use he hones the blade a couple times. He uses a diamond steel for honing which also sharpens the knives slightly.
Every 6 months or so when the honing doesn't keep them as sharp as he likes he uses a 3 sides sharpening stone (coarse, medium and fine) with mineral oil just to freshen them up.