I still think metal blades are the strongest, most durable, and economical compared to ceramic ones. The knife should be full tang. And if you can afford it, look for one that is hot-forged. Then you'll have a blade that is made pretty much the same way like how Aragon's sword was made. And of course, alloys are always better. I would love to own one set of these knives below, if I can bear with parting with my money.
For starters, you can buy a knife block set, or just the following knifes.
Chinese Cleaver
At home, you probably will just need the smaller version, because you are not the butcher. A slightly heavy one is good because you will need the weight to help you hack through bones and coconuts.
Chef's Knife
Here's a picture of one with the anatomy. Bolster are good to have and are usually found in forged knives only; it protects your fingers. Handle must be comfortable and gives you confidence to use it. You should feel like Kurosaki Ichigo on bankai mode when you hold it. And always sharpen it, because it will cut everything and become your favourite knife.
Serrated/Bread Knife
This helps you cut through food with a hard skin and soft core, like bread or tomatoes. Or things that you crush on your first try cutting it with a Chef's Knife.
Paring/fruit Knife
For smaller tasks, and when you need to use a knife in the living room to peel some onions or eat some fruits while watching TV. Just them as a weapon like 小李飛刀. Kidding.
The other knifes, just get them when you really start to cook alot more and need to use them. Otherwise, please don't buy and let them rust in your kitchen.
