CheffCenk, Rick has the right idea that we need some more information from you, so we can help you.
These threads work best when there is a "give and take" between you and the rest of us. Otherwise, we just end up talking between ourselves, without knowing what information you really need to know.
I would like to know if you are absolutely limited to Kai or Wusthoff, or if you would consider anything else. Also, to just state the obvious, there are quite a few different quality levels in choosing either Kai or Wusthof. Both companies make relatively good knives - and both companies make knives that are just low quality.
If you are willing to consider something not ordinarily available in Turkey, can you give us some idea as to whether it is easy or difficult for you to order something from outside Turkey?
I would also like to roughly know your budget. That's really important for young chefs. Many of us here are not necessarily keeping an eye on what the budget for a young chef would likely be like. (My thought is that it may not really be all that much by the standards of most of the people who frequent this web site. That's usually the case in every country).
It would also help if we have an idea on how you intend to keep your knife or knives sharp.
Hope that helps in the dialogue.