Knives - Graduation gift

[Surface]

In a few weeks, my son will be graduating college with a degree in nutrition, and I'd like to give him a gift to celebrate his accomplishment.

He's a foodie, cooking at home, and has also worked part-time since highschool in a gastro-brew-pub.

Right now I'm considering something like a high-end Japanese-style 8" chef's knife (for example, a Miyabi Artisan). I like the idea of giving something high-quality and useful, but I also know knives can be pretty personal in terms of weight, balance, handle style, etc.

For those of you who cook seriously:

Do you think a knife is a good gift, or is it something people should really choose themselves?
Any strong opinions on Japanese vs. German styles?
What knife do you actually reach for most often?
Anything you wish someone had told you when you were starting out?


Appreciate any thoughts or suggestions.

[CADCAM396]

Like the idea but am of no use of info on quality knives. my are all cheap crap. but you can be my besty. bday is coming up.

[SuperHoneyBadger]

For those of you who cook seriously

I have 3 incredible Japanese, and 2 German knives in the stable at home. We are very serious about cooking. A knife is a fantastic gift, it's our go-to wedding present, and we've always had thankful reviews from people.

I have a Henkel 8" chef's knife that is a true all-purpose blade, and I reach for it first for meat, and a small Henkel paring knife for small fruit and small jobs. An 8" Santoku is the first thing I go for to break down veg. I also bake frequently, and I have a special bread knife with a serrated blade up front, and razor sharp mid-to rear section.

If you know what kind of cooking he likes, that can narrow it down. Also if he's already a cook, and works in a restaurant the cleaning aspect that throws some people won't matter to him. As you do need to wash them immediately after use.

Most foodies and restaurant workers will be over the moon at a new Japanese knife! You can't really go wrong. They are all very comfortable, and have a very similar feel for most knifes with the same shape. I'd suggest going to a local knife shop and seeing what they have, and they'll give good recommendations as well.

The biggest thing to look for in a Japanese knife, in my opinion, is a multi cladded/unpolished blade section like this:



It exposes the softer cutting steel at the edge, and retains a very hardy outer layer for most of the blade. This makes it extremely durable and easier to clean, resulting in less patina on the blade. Most are clad with stainless on the outside, and a carbon steel cutting core.

Also knives are an industry where you get what you pay for, in my experience. I doubt there are bad choices over 200 USD.

[mowens]

My wife gave me a really nice chef's knife. I appreciated the gift but it's not one I would have chosen. Maybe give him a gift card to Williams Sonoma or other place like that. Then he could chose one that's personal to him.

[Smit]

I use my trusty old Rapala fillet knives for just about everything except chopping. I have a 7" blade and a  4" blade. But those knives look very nice. I might have to give one a try!

[TylerBeer]

High end kitchen knife is a wonderful gift

[Here's Johnny!]

Another idea is to gift a work shop to make your own knife. Lots of blacksmith courses/ workshops offer this, see if there is anything local to your area.

[Surface]

Another idea is to gift a work shop to make your own knife. Lots of blacksmith courses/ workshops offer this, see if there is anything local to your area.

That is a fantasic idea, just not for this son. I have another son who would love the thought of making a knife.

[Incogneeto]

K-Tel sells a great set of Steak knives.