Having a good clear sense of what you and your knife will likely be up against is key in making a sound choice.
If it’s all tomatoes and chives then a delicate knife should be perfect. If you’ll regularly be hacking ducks in four then something robust might be more appropriate.
Additionally, being honest with yourself regarding how much time and effort you’ll be willing to commit to maintenance (in my experience it’s a about 12 seconds a day for normal use) will also steer you one way or another.
For example, a stainless steel knife that’s not too too hard will stay reasonably sharp, shiny and not chip too easily with a minimum of attention, while a very hard Carbon steel knife, while able to take a screaming edge and cut like a laser, will not survive very long if not cared for (wash, dry, hone after every use and sharpen regularly)
