Is it tje maker or steel used or price or sharping stone? What do you consider?
I'm buying a knife today with my very first money I got from working in the kitchen.
Please gicve me some good advice.
Materials, design, cratfsmanship, grind, reputation, price. I don't like a lot of curve in the blade edge, straight or minimal angles in the handle to blade relationship. Thin blade, full grind, no hollow, or sabre grinds for me. Higher grade steel, I'm flexible about the handle.
Don't know if that is romantic B.S. or just plain B.S. advertising huey.
Clothes don't make the man, and knives don't make a "Chef".
The soul of a good cook can be judged by what they put on a plate:
Choice of ingredients, presentation, and choice and execution of various techniques. That'll tell me what the "Soul" of a good cook is.
Look, it's great that you're buying a knife with the first money you earned in the kitchen. I did it, everyone else has done it too. But after 30-odd years of working in kitchens, a knife is just a hunk of steel with a sharp edge, no magic. The magic is in your hands and brain.
My humble advice?
Get a Mac or a Victorinox for around 70 bucks. Use it, abuse it. Learn how to sharpen on it. Lend it out to co-workers and observe how they use it or treat it. If you're just starting in the kitchen you'll be given all the prep jobs, and for this you need a workhorse, not a thoroughbred-- nothing over $150, O.K.?
Knives tend to "grow legs"--get lost or stolen in the kitchen. I don't know how many paring knives I've lost by sweeping them up with vegetable trimmings into the garbage, don't know how many knives have been stolen by co-workers, Bosses, sales reps, delivery drivers, etc. Knives I'd given up as lost show up in the bar tender's hands 3 mths later, and even when my initials are burned into the handle or engraved on the blade, the bartender still swears he bought it online somewhere....
Leave all the expensive stuff alone for a few years until you can really handle a knife properly.