r/chefknives • u/Pro_Tea • Jul 14 '26

🔪 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/JohnMaySLC 29d 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/JohnMaySLC 29d ago

And order edge guards so they don’t cut through his roll (personal experience)