I think that the classic knives use a different amount of carbon in the blade, so technically the classics are 'better' but you will find that the Grand Prix run slightly cheaper and have a better handle.I recommend the Wusthof Grand Prix series. IMO, the best bargain for your money. While they're not cheap, you get your money's worth. The knives are balanced, forged, and full tanged. Forged knives are stronger than stamped knives. Full tanged knives have the metal extend through the full length and width of the handle, which gives it balance. A balanced knife leads to less hand fatigue and allows you to chop, chef-style, quickly. What gave them the edge over the Wusthof Classic Series is the textured handle, which gives you a better grip when your hands are wet. That was a plus for me since I am constantly washing my hands while cooking.