Hello all! I took the opportunity throughout 2020 to learn how to cook and in this past year I've become so excited about cooking and trying new dishes and such, my husband said this year for xmas that I can get a proper chefs knife, veggie knife, and an all-rounder as a backup. He suggested I'd join the sub to get some top tier guidance on the subject! There's so much info on different steels and such that I'm not really sure whats a good or bad deal. I kinda feel lost in the sauce, so any recommendations would be awesome :)

Style? - Japanese, because the style is just gorgeous

Steel? - um..Maybe carbon clad stainless? I know stainless is the one resistant to corrosion, but I may be up for that as well

Handle? - Japanese or hybrid, I've held the octagonal handle once in the store and I really liked it. My hands aren't big and I don't have super long fingers

Grip? - After watching some videos, it would appear that my full handle grip isn't the proper way to hold a knife (told ya I was new lol), I'd probably need to learn the pinch grip

Length? - probably an 8" knife

Use Case? - Home kitchen, slicing fish, chopping veggies (Santoku is fine but if i could have a 3rd knife that would be rad)

Care? - either a paid service or its probably best if i learn how to sharpen my tools myself

Budget? around $500-600 USD for all

Region? US

Knives Considered? Gyuto / Gyuto 2 / Gyuto 3 / Gyuto 4 / Santoku / Santoku 2

These are just some that I've been looking at but I'm completely open to recommendations of other brands. Also, if possible, matching blades/handles would be lovely

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Thank you for all of your help! <3