A good knife can last for many years when it is looked after properly.
Wash knives after use and dry them thoroughly before storing them. Don't leave them soaking in water.
Avoid putting good knives in the dishwasher. Heat, chemicals and movement can damage the blade and handle.
Don't scrape food across the cutting board with the sharp edge. Turn the knife over and use the back of the blade.
Avoid cutting directly on hard surfaces such as stone or glass because they can quickly damage the edge.