IMO while the scandi grind on a Mora knife is ideal for bushcraft, it isn’t the best for kitchen duty; it’s too thick. In the kitchen I prefer a wide blade with a full flat grind for slicing — a 6” cooks knife comes to mind. I recently purchased a 5” utility knife (Zwilling) which does a good job of slicing as well as cutting vegetables down to size. But neither of those knives would be good for bushcraft; the blade stock and edges in particular are too thin.

Were it me, I would take part of that $100 and buy a good field knife that would do well chopping in the kitchen. With the rest I would buy a paring knife, and a good 5” utility knife with a full flat grind. The chopping blade will save the edge on the 5” utility knife for slicing meat and cutting vegetables. The paring knife is just handy for small stuff where the larger knives are clumsy.

Nothing specific, there are lots of good knives available in the EU: Mora, Victorinox, Henckels, Zwilling et al.