Knife recommendation for beginner

[suparbhaa]

Hi y’all - I have been poring over the forum and think I am ready for a solid good quality beginner knife set. I am embarrassed to say that even with all that reading I’m not very knowledgeable about knives.

1)Pro or home cook?
Home cook
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.) Probably a two to three knife set that can be used regularly

3) What size knife do you want?
Medium size
4)How much do you want to spend?
Up to 500 dollars

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? No preference but low maintenance

6)Do you prefer Western or Japanese handle?
Western
7)What are your main knife/knives now?
Henckels
8)Are your knife skills excellent, good, fair?
Fair
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
Chopper and push pull mainly
10)Do you know how to sharpen?
No

Thanks again and Happy Thanksgiving.

[Kekoa]

I would start with a two knife combo of a 210mm Gyuto and a petty in whatever length you like.

Here are some series' that have both gyuto and petty knives that I think would suit you. These are all stainless so they are easy to maintain:

https://www.chefknivestogo.com/havgtssa18.html
https://www.chefknivestogo.com/kapskn.html
https://www.chefknivestogo.com/tahada.html
https://www.chefknivestogo.com/grandchef.html

[suparbhaa]

Thank you. I will check those out.

[Qapla']

Are you righty?