I'll be starting a new job at a michelin star kitchen. My previous job was in similiar circumstances and I felt my Global 200mm wasn't up to all the jobs which is why I'm seeking a new baby. Also I didn't sharpen it enough, which I will definitely be doing with my new knife.
I've been spending the day reading articles and everyone seem to have a different opinion which is why I'm making my own thread. After reading I felt a 240mm gyuto would suit my needs. However, I'm open to all suggestions.
I will probably be working larder, so dicing, slicing vegetables and dicing the occasional tuna tartare.
During service there won't be too much time to keep the knife totally clean so I also came to the conclusion that stainless steel would be the best option.
My budget would be around 75-150€/$.
Also if you could recommend a stone with the knife.
I would appreciate any sort of advice!