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Hello,

TDRL; There are two main types of steel you'll find on most knives i.e. Carbon Steel and Stainless Steel.

1. Carbon Steel- It holds the edge for a really long time and is much stronger however, it can't withstand corrosion resistance and needs regular maintenance.

2. Stainless Steel- It is corrosion resistance due to the addition of Chromium and needs fewer maintenance.

For more details, you can read a piece I've written in my personal blog.

Hi, if you are a newbie, I suggest what Plinth has recommended. Get a chef's knife and practice with it. After some time, you can get a knife set from Shun, and you'll be disappointed.