you have to be sure that the blade goes all the way to the back of the handle.
that's the #1 thing.
also, find out what material they are.
the best of both worlds would be high carbon stainless steel.
high carbon for durability, and stainless steel for rust proof.
i studied culinary arts, and these are the knifes that i have had, they are great!
*but, i would NEVER buy a knife without "trying" it. actually going to the store and having it in your hand.
*you never know, the knife has to feel right and easy to handle.
I have had experiences when i use other people's knifes that is fine for them, but for me, they might be way too long or short or a weird handle.
maybe find them at an actual store, and try them out first.
btw, ceramic knifes are the coolest thing right now, they are the sharpest thing arround, but way expensive!
you may ask for one of those instead!
