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I’ve done a bit of reading about the different options. I’ve got a set of knives I’ve had for about 20 years including a chefs knife, both a full size and small Santoku. I always tend to gravitate towards either Santoku depending what I’m using it for, the chefs knife barely gets used so it’s a case of sticking to what I like.
I’m vegetarian so I reckon the three types I’ve decided on will cover all my needs.
*boysetsfire*-
Cool, cool. Knowing use case and history is always useful. Sounds like you've picked styles that work for you so just go shopping.
Id definitely spend time working out where to spend your budget. A half decent petty will probably be £60 freeing budget elsewhere.
If you aren't going to work out a system for keeping knives sharp then I'd consider whether the outlay is worth it.
Look at sharpening services or have a go yourself. Start with the knives you currently have, but blunt knives are spatulas and I'd not spend £300 on spatulas personally.
Grumpy_Git
I've got one too. Well done us.
I'm just trying to understand the thinking of the three choices.
Gyuto usually offers a longer blade and a pointed tip. The nakiri has the tall narrow blade for veg as offered by the santoku.
Boysetsfire we don't know how you have thought through the options, or is it a Japanese knives therefore nakiri and santoku by default or is it an active decision.