Forged steel or low carbon alloy knifes???

[Valerian]

Hi,
I am new to this forum. I am the executive chef of a three-star restaurant. My knives have lost its luster and sharpness. I bought it 10 years ago, and it is made of high quality graded steel. I can't cut the things precisely with those knives anymore, and precision and perfection are what is needed in a kitchen. So I want to buy new knives, a slicer, a boning knife, bread knife, paring one and a cleaver. I would prefer a western handle like Wusthof in about 70-80 inches. I was wondering about the material in which I want it forged. I would have preferred something forged in stainless steel, but even low carbon steel alloys are also not bad I guess. Which one do you guys prefer? Please leave your suggestion. Thank you.