First, think about what you want to use the knife for. Each type of knife has its own special properties:

• Santoku: A versatile all-purpose knife, ideal for vegetables, meat and fish.
• Nakiri: Specially designed for vegetables, with a straight blade for precise cuts.
• Gyuto: The Japanese counterpart to the classic chef's knife, suitable for various cutting tasks.
• Yanagiba: Perfect for fine fish cuts, e.g. for sushi and sashimi.
• Deba: Robust and ideal for filleting fish

Pay attention to the quality of the material and the workmanship. High-quality knives are often made of Damascus steel, which is known for its sharpness and durability. The handles are also important: Ergonomic handles made of fine wood or robust plastic offer comfort and good balance. Make sure that the knife is comfortable to hold and has a good balance to maximize control when cutting

To ensure the longevity of your knife, follow the care instructions: Always wash the knife by hand and dry it immediately to avoid rust. Regular sharpening is necessary to keep the blade sharp. Safe storage, for example in a knife block or on a magnetic strip, protects the blade and keeps the kitchen tidy.