decide what you like the look of. I like French Cooks knives. Some like other styles. Japanese traditional knives are made and used a different way.
They are cheaper in sets but you will probably one use about three of your favourites, such as a Paring, a Medium Chefs, and a Carving (I also use a boning knife)
My knives are quite heavy and I dislike thin knives.
Look at the blade shape. On French Cook's knives (Sabatier style, it is not a brand made by a single company) the blade should be forged and will taper in thickness from the back to the cutting edge, and from the handle to the tip (except salmon and ham knives which are flat).
A lot of stainless steel is made in the far east and is poor quality, it will pit and even rust slightly, especially if left wet in a dishwasher. Some German knives are made of a better steel but cost ten or twenty times as much.
You will need a sharpening steel at least.
You must keep them on a magnetic rack or in a block, never in a drawer where they will touch and damage each other's edges.