I lead a team of 4 Chefs who do BBQ Catering (I'm the business guy who just subs in for prep/service when needed). They are currently using a mix of the house's Dexter-Russel Sanisafe knives and their own kit knives which are mixed with some Japanese and German knives.
I would like to elevate their kits by gifting them some 300mm Sujis for slicing briskets/roasts and breaking down primals. Since they'll be slicing in front of customers, I also want the knives to be customized as a remembrance of their time in this kitchen by putting a small logo on it of the brand, either inlaid on the handle or etched into the blade, and with the Wa being a wood typically used for BBQ like Hickory, Cherry Wood, or Post Oak. Looking to spend $300-$500/ea.
Any ideas on how to do this?
1)Pro or home cook?Pro
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.) Suji
3) What size knife do you want? >300mm
4)How much do you want to spend? $300-$500
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? Stainless or Stainless Clad, as there are times we may be slicing dozens of salty briskets for service at a station over a few hours without always having time to dry the blade.
6)Do you prefer Western or Japanese handle? Japanese
7)What are your main knife/knives now? For slicing briskets on site, the team uses 12" Dexter-Russel Sanisafe Slicers
8)Are your knife skills excellent, good, fair? Excellent
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? Push/Pull
10)Do you know how to sharpen? Yes