Professionals usually use top of the line kitchen cutlery, generally from either Henkel, Global, or Wusthof. Very pricey, but to a chef, these are his working tools.
A well made kitchen knife should stay sharp for extended periods, and only need honing with a steel to return it's edge to true. Actual sharpening with a stone is only occasionally needed, even in a commercial kitchen. Usually, the actual sharpening is done by hand, by old school traveling knife sharpeners, that travel from restaurant to restaurant.
For a home cook, some good options are Forschner (made by Victorinox), Kershaw, Cold Steel, Calphalon, and other mid-ranged options. These won't hold up to the same abuse as the higher end blades, but you likely won't be using it 3-4 hours every day, 6-7 days a week.
Generally, you can get by with only a few good blades, the best you can afford. Chef's Knife, Filet Knife, Paring Knife, and a Z-Handled serrated knife can be very handy as well.