How To
Choose the Right Knife (for you) 
The
key to choosing the right knife for you is to match your preferences
with the knives available. The list of features in a good knife are
secondary to how you will use it and what feels best. Don't be seduced
by the coolest knives on the market because you could keep this knife
for a very long time, so make sure it is what you want. Some key points to look at:
1. How do you grip the knife? Do you hold it completely on the handle or do you grip the handle with the last 3 fingers and grip the knife between your thumb and forefinger right at the bolster? (the preferred method)
The balance point of chefs knives are usually right at the bolster, the place where the handle and the knife meet. You want the knife to feel like an extension of your hand.
2. What is the weight of the knife? There are at least two philosophies here: get the heaviest knife you can comfortably handle so that the knife does the work, or get a very thin knife that practically glides through the food. I actually have one of each type. There are some jobs that I prefer a very thin blade whereas there are some jobs that require a heavier knife, such as cutting squash.
3. Look at the length of the blade. For most uses, the 8 inch chefs knife just fine, although some prefer 10 or even an 11 inch knife. If you only have one chef's knife, I would recommend an 8 inch.
4. What is the quality of the metal? The idea here is that the harder the steel (as in high carbon or high carbon stainless) the longer the knife will keep it's edge. The higher carbon metals take longer to sharpen but the result is worth it. Some of the Japanese knives use a method of manufacture that bends the steel over and over again creating layers of metal which are extremely sharp. One other interesting alternative is the ceramic knives which maintain their edge for a very long time.
5. Look at the composition of the handle. You want a handle that is very durable, cleanable, and well sealed. It also has to feel very comfortable in your hand. If you are a professional, you could be using it for quite a long time each day. It should fit in your hand very comfortably. Many of the high end knives have handles made of resin impregnated hardwood or synthetic composites.
If you are just building knife collection or upgrading what you have, think about getting one or two great knives rather than a set which is inferior. You can easily do most jobs with good chef's knife. Build your collection over time, purchasing new knives based on the kind of cooking you do. You will get great results and enjoy cooking.
Note: if you plan on purchasing a knife on the internet, first see how it feels at a local store. They may even make a deal.