I will say Henckels, but not from a great deal of variety testing. From durability testing, yes.
So way back in the eighties, I used to cook professionally. I went through a variety of restaurant-provided Syscos, Chicago, and occasionally a Gerber. Even with sharpening these knives were so-so for any serious cutting. Not that they wouldn't take an edge, but the general shape and balance were just not as good as what we are used to today. None of these had thick spines that tapered gradually to a point, and did not have smooth grind areas.
The first time I used a Henckels I fell in love. So much that I bought a Henckels Chef knife. Keep in mind that $8 an hour would have been a raise back then, and I had to drive an hour and a half to get to a store that sold exotic import knives. I paid $250 for it new. Not a set, not a collectors piece, but just a regular knife that looks and feels nearly the same as the $50 4-star you can buy today. Nobody out side of foodservice had heard of Henckels, Wustof, or any other high-quality imported cutlery back then. I later bought a boning knife and my girlfriend at the time bought me a $60 paring knife (yep, I married that.)
That was 32 Years ago, at least 5 involved cutting with that knife for hours a day. I took care of that knife to say the least. It got a few swipes of the steel before sheathing after each use. It has touched a stone maybe 10 times since bought it, and has been sharp enough to cut arm hair 100% of that time. The blade is about the same shape it was when I got it (although there are a few nicks in the blade, I may have to stone out.)
So If you take care of it, and treat it like a huge investment, yes I would recommend them. It is still my go-to knife even though I can't (accurately) slice a cucumber in less that 2 seconds anymore. That is where the balance and taper come in. The front-heavy weight helps cut better when speed cutting so you don't get a "bounce" which is what caused 90% of my cut injuries before I started cutting with a nice heavy razor sharp knife. Not sure if anyone needs that in a home kitchen, but it is nice to see what used to be Ferrari-grade knives in home kitchens.
Oh, and for scraping, feel free to use the blade of your knife, blade down. Just make sure it is at a VERY acute angle, with the blade trailing, and don't push down hard. Think using a steel, but in the opposite direction. You should not have to change your grip angle to clear a cutting board.