1. Knives are a personal thing. What I like and what you'd like are often 2 different things.
2. IN GENERAL, Asian made (or styled) knives are more rounded in the handle while the European made or styled are squared up. There are exceptions as some traditional European companies make the Asian styles. Just see what's out there and go handle them.
3. The more you spend the more you get CAN be true with knives but not always. There are some cheaper knives sold in restaurant supply houses and online that compete favorably with the bigger names. Again, research and knowing the right ratings sites to look are are key. Americas Test Kitchen, for example, is a good site (reviews on youtube) but I don't follow their findings as gospel. You'll see a good selection of good products on there, though.
4. I wouldn't recommend a big knife set (i.e. more than 4 pieces) but the smaller sets (3 knives) are something I'd look at, especially if you find them on sale and like the main, usually 8-9" chef, knife. These are particularly good sets to get if they include a Chef's Knife and a Santuko knife. I'd jump all over that set.
5. Know and understand the difference between forged and stamped steel. Both types are useful.
6. Even quality steel gets dull and needs sharpening. I'm not a big fan of the general knife sharpeners for higher end knives, but the ones that are brand specific should be OK. Learn to use the honing steel rod.
7. Don't forget your cutting board. WOOD. Don't use a high end forged knife on anything else. I have several plastic boards but all I use on them are my Dexter Russell knives. BY ALL MEANS do not use any knife on anything but a wood or plastic board.
I have either an 8 or 9" Global, but since I got a 6.5" from Ace Mart, I haven't used the Global. I'd recommend getting the Santuko knives. The smaller form are easier to use and cut just as well.
