Depends on what type of knife and it's intended purposes. I spent the better part of a year researching food preparation along with a set of steak knives, and bought a new set last year once they were on sale. I wanted a fairly decent set with some large blades for cutting large sections of meat. My requirements were; -Hi grade Damascus steel (real, not ones with laser gut Damascus markings) -Full tangs in the handle -Durable handle material -Not ridiculously over priced I have a couple pocket knives, but never carry anything. The one in my junk drawer is more or less a package opener.