Every cook will tell you that knives depend on personal preference- however, here are a few things to consider. I own a slew of ceramic Kyocera knives which are excellent for their extreme sharpness. I don't use my ceramics as multi-purpose knives, but I use them specifically for chopping anything green that oxidizes quickly (soft-leaved herbs), because the cut is so much cleaner, and does less damage to the herb, resulting in a slower oxidation. Some claim that acidic fruits such as apples react with metal ions in steel blades, speeding oxidization- I am not sure if this is true, but the best test would be with an apple. You'll need to have your ceramic knives sent in for sharpening every couple of years (they claim to never need sharpening, but they definitely get dull). My favorite stainless steel knives are Globals, simply because of the grip of the handle and the weight of the knife. I was in San Sebastian, Spain at a knife shop talking to a third generation (German) bladesmith who claimed that Global knives were some of the weakest knives they have ever sharpened (and not just because it wasn't a German knife). Also, one of my chef friends recently dropped a Global, which hit the ground at the knife's weak point and broke in two. Despite this feedback, I still love my Global collection. Wushofs get great reviews, as do Shuns (if you have a hefty budget for your knives). Hope this helps- happy cooking!