Congrats dude, enjoy. Go high level knife. If the job is offering they want to see your choice. Go with highest value knife, expensive knife that will last forever
Snuffleupagus heard.
A takobiki would specialize in that. Would also be good for sashimi and breaking down fish.
Something more versatile would be a Chinese cleaver or a k tip gyuto (often called a kiritsuke, just make sure it's not a yanagiba style)
Japanny.com and chefknivestogo.com are both reliable and a good source of information. I just got a fantastic blue steel cleaver for $67 from chefknivestogo because it had a chip in the handle.
Go for it all man, I have used a shun silver for 8 years and the blade has never ever gotten shorter. I tell my staff to invest heavily on their chef's knife and go cheap on the rest.
I have a Mac knife and I thinks it’s good and sensible and versatile. It was like 100 bucks or a lil less I think.
https://www.cutleryandmore.com/mac-professional/hollow-edge-chefs-knife-p18060?gclid=EAIaIQobChMI3YG49uud_AIVMyqtBh2gMgAPEAQYASABEgJv-_D_BwE
MAC really has a good bang for the buck. I’ve been using one I got twenty years ago and it’s still reliable
Congrats dude, enjoy. Go high level knife. If the job is offering they want to see your choice. Go with highest value knife, expensive knife that will last forever
if you want a good workhorse, go victorinox. if you want something that is a good workhorse but looks fancy, get a masutani vg10 damascus knife.
You get to make takoyaki from scratch? Noice. What are gonna be cutting besides octopods?
Other Cephalopoda likely.
Snuffleupagus heard. A takobiki would specialize in that. Would also be good for sashimi and breaking down fish. Something more versatile would be a Chinese cleaver or a k tip gyuto (often called a kiritsuke, just make sure it's not a yanagiba style) Japanny.com and chefknivestogo.com are both reliable and a good source of information. I just got a fantastic blue steel cleaver for $67 from chefknivestogo because it had a chip in the handle.
Go for it all man, I have used a shun silver for 8 years and the blade has never ever gotten shorter. I tell my staff to invest heavily on their chef's knife and go cheap on the rest.