Knives have been an age old tool used in the kitchen, garden as a weapon etc.  a good quality kitchen knife can be quite expensive because of the labour involved in making it.  But good quality knives for a reasonable cost are available these days.

Knives have been made of silver, brass, copper, carbon steel, stainless steel etc.  The handles could be plastic, leather, silver, and steel as well.  Even for use in the kitchen there is a huge variety available.  These knives differ in the construction of the blade, the sharpness and the size.  While probably carbon steel is the cheapest variety, its disadvantage is that it is prone to rust. 

Most knives which are available at a cheaper rate are usually prone to rust.  They may be resistant from stains but leave the knife in water for an hour and you’ll see problems developing.

Cheap knives also compromise on the balance between the handle and the blade.  If this balance is not set properly the blade and the handle may break off while using the knife.  Or in some case the blade wobbles and is not stiff.
Sharpness of a knife purchased for a cheap cost can also prove to a problem, because some knives don’t give the required amount of sharpness and others have to be sharpened regularly.

While there are a lot of stores online which offer good deals on knives, you can be sure that there will be a compromise in quality of the knife.  Look for knives whose blades are made of high carbon stainless steel, which does not rust and is stain resistant.  The handle should provide a firm grip, nothing slippery or short or fat. 

The handle is the one which decides how the knife can be used.  Better the grip and the feel of the knife, easier is the knife to handle.  Also it’ll be subjected to less stress and force and will probably last longer.

Another important aspect you need to concentrate on is the way in which the blade and the handle are held together, they could be glued or soldered depending upon the materials of the blade and the handle.  If the two are not attached properly number of crevices and nooks can be present which will hold small food particles and other germs.  These areas are difficult to reach and can make the knife unhygienic for use.

Consider all these properties and go for a simple and cheap knife with good sharpness and grip, one which will come for another twenty five years or so.