There are usually try-before-you-buy days at shops such as Williams Sonoma, Sur la Table and other high end retailers. Find out which ones feel better in your hand, balance well and practice slicing things like carrots and tomatoes. The carrot slicing would put pressure on one part of your hand and the tomato on a slightly different part.
I have a 9" Henkels-Zwilling 4*, an 8" Kyocera, a no-name German boning knife, a Chinese cleaver and a long serrated bread knife made by Sabatier (from one of their lesser known European collections).
The one I use the most is the 9" for almost everything, the bread knife and the Kyocera for fine slicing for Asian cookery. The ceramic ones are only for slicing and will chip/shatter even if bumped the wrong way during washing-up in the sink. I use the Chinese cleaver the least.
Good luck
