Fibrox Pro Chef's Knife 8 Inch

I would start with an 8 inch victorinox chef knife, and a cheap paring knife. The Victorinox will probably last for like 40 years.

A good chefs knife is a great gift. I literally use this every single day: https://www.victorinox.com/en-US/Products/Cutlery/Chef's-Knives/Fibrox And a case like this since he will be moving around a lot: https://www.amazon.com/Victorinox-Forschner-BladeSafe-8-Inch-10-InchKnife I know it seems prett

Victorinox Fibrox are good. Ergonomic handle. Nearly indestructible. Easy to sharpen. Specifically, probably the most recommended knife is the Victorinox 8 inch 21cm Chef’s knife. Although some might prefer a Santoku, which they also offer.

For a western knife in Canada maybe consider the Victorinox 8 inch with rosewood handle (though looks like it might be maple now？) . When I got mine a few years back it was like 90-110 CAD. I have a Japanese Gyuto now as well but the Victorinox has served me well and I still like to use it as a work

Welcome to this fun and rewarding world. I've been at it over 3 years now and, all in all, it helped me enjoy cooking, made my food better and made my diet healthier. OK, a very common recommendation and my own is this 3 hour video. https://youtu.be/Yk3IcKUtp8U?si=UuLO4MMT_tC3FTqZ I have watched man

As both a former pro and home chef, I use : a 10 inch Victorinox Fibrox handle chefs knife which I’ve had for nigh on 35 years and used in the pro kitchens and at home. I have a paring knife with a slight serration on the edge, used for about 15 years- no name, and a carving knife- 15-18 inches long