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What's important when picking a new multi-purpose knife?

I cook quite frequently and one thing that I use everytime I cook is a knife. Recently, I've grown unsatisfied with the knives I have as they are all dull and sharpening them doesn't really do the trick anymore. The knives don't hold the edge long enough so that I constantly need to resharpen them which means I waste a lot of time.

Now I would like to buy a new one but I don't know what's important. I want a multi-purpose knife (vegetables, fruits, meat, fish, etc.) which is on the longer side, that can hold an edge reasonably long and is sharp enough to finely cut tomatoes and not squash them.

What's important when picking one? The used steel, the procedure of how it's forged, the handle?