Besides your hands, the knife is probably the most important tool in your kitchen. It is unquestionably one of the most basic and oldest. Even though knives, like so many kitchen utensils, have undergone many design changes, the good old principals remain in force: they must be sharp, balanced and comfortable to use. If your knives meet these criteria and if you look after them carefully, they should last you a lifetime.
All knife blades are made of steel (except ceramic ones). The composition of the steel varies, with the amount of carbon used determining the ability of the blade to retain its sharpness. Today, good quality knives are made from steel with a high carbon content.
The blades are either forged or stamped, and the difference in quality is obvious. The forged blades are well balanced and beautifully tapered on the cutting edge side, giving them greater flexibility. Stamped blade knives are narrow and flat, and the handle feels heavy. You have to squeeze your hand hard and put more pressure on the front to compensate.
Each knife has a function, so it is important to think carefully about the types of food you regularly prepare before making your choice. If your budget is limited, go for quality and be satisfied with fewer knives.