Better kinds of knives for elderly persons?
Being in that age group &amp; my wife also;

Steel;
I prefer high carbon steel to hold an edge, 
 whether high carbon stainless or not.

Edge shape;
I shape the blade and sharpen the cutting edge myself,
 it's the only way to control the quality.
Highly polished for smooth nonstick cutting.
Sharp enough to not feel it, if accidentally cutting yourself.
When young I liked symmetrical convex edge, 
 as I've lived and learned,
I now prefer one side flat, and the other convex, 
 because they track straight while cutting.

Cross section angle;
Very keen for all knifes.
Large angle for meat cleaver.

Knife profile &amp; size;
Sharp serrations on stake knifes (4” blade).
Wavy serrations on bread knife (13.5” blade, very long).
Slightly curve edge on vegetable cleaver (6.5” blade, 1mm thick).
Slightly curve edge  on oriental kitchen knife (6.5” blade, 2mm thick, 3” deep).
Several chef knifes (8” blade).
Mezzaluna curve on a ulu knife (6.5” blade, 1mm thick).

Full tang whenever possible.
End grain cutting board.
Smooth sharpening steel (no ridges),
 I want to remove any wire edge, not create one.
Chicago Cutlery standard riveted wooden handle,
 with no burs or tang overhang.
Blade taper, I have found Messer is great.
Only my wife gets to cut with my knifes.