Professional Chef Knife - Flagship Model

I would second the Tojiro option mentioned once here… https://cuttingedgeknives.co.uk/products/tojiro-dp-gyuto-210mm

I do rock chopping, mostly I'd recommend gyuto & santoku instead of kiritsuke & bunka, the k-tip knives tend to have flatter edge profiles which is worse for rock chop I have no idea on which steel would be best for me. I don't plan on putting them in the dishwasher, and I'd love to learn how to sha

check out the tojiro dp 21cm and the tojiro petty 15cm

Victorinox have knives with wooden handles that perform similar to the Fibrox line, like Grand Maître Chef’s Knife, 8 in. A key point is to select a knife with a semi-bolster (like the Grand Maitre) or no bolster (like most Japanese knives), reason being the bolster gets in the way when its time to

Apparently messer-mojo.de casually has the Tojiro DP3 (AKA Classic) 210mm in stock: https://www.messer-mojo.de/produkt/tojiro-dp-3-lagen-hq-gyuto/ it does consume almost your complete budget though. IMO you don't need a fancy bread knife, unless you cut crusty bread often. IKEA has the new Vardagen

Look for a 180 santoku (takamura maybe) as something that would work for both. If not, 165 santoku for her and 210 gyuto for you sir. Bunkas are quite similar to Santokus in terms of use (similar profile, length and hight, with the obvious difference of the k-tip and that sometimes bunkas are flatte