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Would the ornamentation on the handle make it no longer oven-safe? Hard to get a good look at it in the pictures.

So I'm on Nogent 10" Chef's #3 from TBT. The first one came with a crack in the blade near the bolster (the first one they said they'd ever seen), and the second one had a pretty bad dogleg bend in the blade. After speaking with the owner, I mailed back the second knife with the understanding...

The more I think about it, the more I'm leaning towards a wa-handled stainless. At some point down the road, I'll probably add a carbon Sab of some sort to my set, but I think I'd rather get more comfortable with a better knife before jumping in on carbon as well (baby-steps, right?).

What type of knife(s) do you think you want?​ I'm looking mostly for a chef's/gyuto, but I'm also interested in a smaller, petty-style knife. Why is it being purchased? What, if anything, are you replacing? I've been mulling over upgrading from the Forschner/Victorinox gift set...