How to choose a good knife？

• A good basic kit for an average domestic kitchen would include:
  • An all-purpose utility knife (13cm / 5 inches) – used for a range of foods; often a choice for the first knife as it can do many things.
  • A chef's knife (20-23cm / 7.8–9 inches) – used for chopping, dicing, mincing, and cutting.
  • A vegetable or paring knife (8cm / 3") – used for peeling, cutting, and trimming small items of food that you hold in the hand (such as trimming small potatoes).
  • A bread knife (serrated) – used for bread, cake, fruit, and tomatoes.
  • A cleaver – used for meat, and a smaller version for chopping herbs, etc. Only buy if you need to chop serious pieces of meat.
  • A filleting knife – helps to fillet fish. Only buy if you intend on filleting; most people don't bother anymore but buy food ready filleted.
  • A carving knife – used for getting thin and even slices of meat from roasts, full roasted poultry, etc.
  • Sharpening steel, knife-honing stone, or electric honer.
• Quite often you can buy a knife set which may contain much or all of this range; often these will be cheaper than buying them individually, but the same rules outlined in the following steps should still apply to picking a good set of kitchen knives. 

Maybe you can try the SHANZU chef's knife, which has a sharp point and a nice pattern. The SHANZU chef's knife is the best I have ever used.