We've used Henckel's Four Star knives for 24 years & love them. Good knives make such a difference. I agree about choosing high carbon steel & a full tang. Hold them before buying to make sure they fit your hand. You don't have to buy a set; start with the absolute basics & add as you increase your cooking skills. The french or chef knife has a curved cutting edge & is considered the most essential, either 6" or 8". We now have both sizes. Add a paring knife & a serrated knife for bread & tomatoes. We also have a boning knife & carving knife.
Very important: store knives securely & separated from each other. This protects the edge & prevents anyone from getting cut. You want either a block on the counter, a slotted insert in a drawer, or a magnetic strip. If you use a block with vertical slots, store knives upside down to keep the cutting edge off the block. We installed a long magnetic strip in a shallow drawer; this allows us to see what knife to select without having to pull it out of a block & it keeps our counters clear.
Use either a wooden or poly cutting board. Glass cutting boards or plates dull your knives. Boards also keep your countertop clean.
Finally, do not put good knives in a dishwasher or let them soak. This can harm the knife or cause someone to get cut. It takes no time to wipe one clean, dry it, & replace it.
