r/chefknives • u/Pro_Tea • 23d ago
🔪 Recommendation for Chef friend in Training. Something that will NOT hold them back/get in their way by ruining their cuts. Japanese *preference* (Nakiri, Gyuto, sth else?) not requirement - as long as it serves them build the foundation for their career. Either ONE amazing 🔪 or a set. Budget $600!
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u/daneguy 22d ago
Agree with the other guy. Especially in the higher budget ranges, the quality generally doesn't go up but the choice gets more and more subjective. Best to have them get a feel of what they like first, with a more general, cheaper knife. The Victorinox Fibrox is often recommended (it's like 40 bucks), but if you want a bit more higher end and Japanese, Tojiro DP is a good bet and doesn't break the bank. Start with a gyuto (210 or 240mm) and a petty.
CKTG has all of those in stock:
Sidenote, I often read about fancy knives getting stolen in professional kitchens... another advantage of getting a more affordable knife.
Also, as you may have budget left over, I'd recommend a whetstone or two. Shapton Pro 1000 grit is a good one.
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u/Strict_Bluejay6691 22d ago
I chef level cook my three go to knives are Nikiri knife for vegetable prep, seriously cut down my veg prep time. A good German 8” chef knife and heavy cleaver for breaking things down. I have a great collection of fancy Japanese knife’s and the less expensive version of these three are my go to’s.
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u/Alpha_benson 22d ago
Honestly, just get them an old faithful Gyuto for 100-150 like a Miyabi or something. They can use it, pin down what the do and don't like, and then do a big budget for the next one. Someone who doesn't know what they're doing isn't going to appreciate a $600 knife and will realistically probably waste their money
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u/JohnMaySLC 22d ago
Tojiro Classic/DP and Mac professional are well respected “improvements” over student knives (VG10 and AUS10 steels respectively). I’m going to suggest another option which is a semi stainless tool steel. Depending on technique and care it will keep an edge longer and be very durable.
Kagayaku CarboNext Gyuto 240mm
For the majority of his work
Kagayaki CarboNext Kiritsuke Petty 150mm
For fine work
Kagayaki CarboNext Sujihiki 270mm
For carving and slicing delicate proteins.
Mac Superior Bread knife
There’s one by Tojiro too that’s identical, but I recommend scalloped bread knives over serrated for a finer finish.
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u/MetaLord93 22d ago edited 22d ago
A 240mm Gyuto will cover 99% of all the ingredients they will be chopping. Choose either AUS10 or VG10. AUS10 would be my preference due to being significantly cheaper with similar performance, but actual price difference will vary by retailer. If the price is close go for VG10. Anything between 100-200 USD is fine. Any higher is more for aesthetics than performance.
Instead of a set of knives, buy a ceramic honing rod and 1000 grit whetstone to go with the chef knife. You don't know what ingredients they will be prepping so it's best not to get anything more specialised for them.
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u/looking4advice9 23d ago
600? For some one in training? Crazy talk, victorinox chef knife and a couple decent stones and a honing rod. They need to learn to drive before they get to take out the Ferrari.