I'm starting a new job, and I'll be on the cold starter section. Terrines, galantines and ballontines galore. I figure its an excuse to get a new knife, as I only really have gyutos and a CCK. I was thinking maybe a 210 petty/suji could be good, but I dunno if I want something longer/shorter. More than anything, the cuts need to be straight. When I was on my trial, the guy on the section now was getting ridden something horrid for his wonky cuts, lol. Anyone have an input for me?
Carbon is fine, budget is variable, hopefully under 300$. I'm a leftie too, so I do struggle getting straight cuts with a bias blade.