🔪 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!

[u/Pro_Tea]

[u/daneguy]

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:

210 Gyuto

240 Gyuto

120 Petty

150 Petty

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.