My enameled Lodge Dutch oven is about 5 years old and looks like it will last a long time.
Having had a chance to compare side by side, I actually liked the looks of Staub enameled ovens over Le Creuset. They come with the self-basting lids, and the fit and finish seemed nicer, with a tigheter fit to the lid and more beautiful enamel finish. Price is about the same, so if I ever decide to splash out for something like that, it will probably be the Staub oval 5.5 quart.
On knives, I do love my Wusthofs. I also have a smaller Henckel's chef's knife, and a couple Globals, but the 8" Wusthof chef's knife gets the most frequent use, and seems like it will last forever. Wonderful balance and feel in my hand, just a really nice knife. I got it in a set with a paring knife and utility knife, which are nice, but not necessarily nice enough to justify the price premium. I'd suggest paying the money for an excellent chef's knife, and then going cheaper on any auxiliary knives you might want. One exception is the Global vegetable knife if you chop many hard vegetables such as acorn squash. It's squared off instead of pointy at the end, and shaped to cleave recalcitrant vegetables effectively and safely. It should double as a light duty meat cleaver, too, ifyou're so inclined.