Professional Chef Knife - Flagship Model

Victorinox Fibrox Chef's knife Wüsthof Classic Chef's knife Tojiro DP Gyuto These are perfect for culinary school and you can always get a more expensive knife after culinary school. In case you need to purchase more knives (like a small office knife or a bread knife), I would stick to the Victorino

My Tojiro gyuto is my "daily driver." The handle doesn't fit my hand as well as my Globals, but I beat the hell out of this knife and it's great.

First of all, really nice gift! And good compromise to get the Aliexpress version and an actual good knife as well. I found one on Ali for ~€35, brand is XITUO. This gives you around £160 for the good knife. You're looking for a general purpose knife. Main questions for me would be, what size is mos

Ok, if that's what he wants, sure. But people here advise against sets because 1) you will not use all of the knives, so you'll pay for something you're not using, and 2) they tend to be of lower quality. It's better to ask yourself (or for you to ask him, or for him to ask himself) what you're actu

Sounds like you’ll want something larger consider a 10 inch Victorinox or a 240mm Tojiro / fujitora. You can also consider MAC for sub 100 dollar options. https://www.bonsaiboystrading.com/products/fujitora-240mm-gyuto?srsltid=AfmBOooXBehKey1ox-vmCa2cGcDWotCKmxi7Xtlg_sZ3sQy2yUvSsP7g

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

Skip the set — it is the most common mistake home cooks make and I will explain why. Most knife sets include 6-8 knives where you realistically use 2. You end up with a block full of average knives instead of one or two genuinely good ones. The money is better spent on fewer, better blades. What a h

Hey man, Ill answer in bulletpoints to make it simple. - You can visit Miura and Yoshimune (down the stairs) in Kyoto if you want legit shops. Asking the staff in Sakai Ichimonji, Tower Knives Osaka for input and making your requirements around performance and budget clear will be more helpful than

You can find Tojiro knives on knifeware. The DP line is great for professionals while not being crazy expensive. Vg10 stainless is low maintenance while still holding crazy sharp edge, a 180mm gyuto and 90mm petty knife get me through any job in the kitchen.

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