Here are some expert tips from TURWHO. In your kitchen there are three knives you must have are:
Chef Knife – 8” is the standard, but will vary according to personal preference. This is the knife you will be doing 90% of your work with and is your biggest priority. 
Paring Knife – 3”-4 “, meant for smaller “in the hand” tasks such as peeling or coring. 
Bread Knife – “8-“10, a serrated knife is a must for bread – crusty bread will dull any plain edge knife no matter the quality so there you need a saw edge. 
The difference between German Chef knfe and Japanese Santoku Chef knife
German style Chef knives: Heavy and thick, especially at the bolster (where the blade meets the handle), they can be used for everything from mincing garlic to cutting through chicken bones. Blades tend to be curved to facilitate rocking. German knives are made from softer steel, so you’ll need to sharpen frequently.
Japanese style Chef knives: Lightweight and razor sharp, western-style Japanese knives tend to have a thinner blade and straighter edge than their German counterparts, making them ideal for precise tasks like cleanly slicing cucumbers or tuna. And because they’re crafted from harder steel, they can typically go longer between sharpenings but may be prone to chipping or cracking.
Overall, the primary difference between European and Japanese knives is the weight and size of the steel. The knives from France and Germany are heavier and for chefs trained in their use, they rely on the weight of the knife to do the cutting. The Japanese made knives are significantly lighter and use the traditional craftsmanship found in the samurai swords used throughout history. These knives are incredibly sharp but quite thin; influenced by its culture and history.
Moreover, it is sharpened at a steeper angle than most western examples and its razor sharp out of the box.
