I'm looking to get a going away present for a friend of mine who is a professional cook. I'm the one moving away, actually. But he's a good friend who's done a lot for me, so I want to get him something before I go. Preferably something he could use at work.
- Right handed
- Already has Tojiro DP gyuto, carbon steel nakiri, CCK cleaver, Western slicer and paring knife (both Henckels), assorted junk knives and cheap, serrated whatnots.
- Big dude, big hands
- So far, I've been sharpening his knives for him, but he has a stone and I've given him lessons, so he'll be sharpening for himself once I've moved. A knife that's relatively easy to sharpen would be a plus.
- Works at a fairly nice restaurant with an open kitchen, so a decent looking knife is a plus.
- Can use both wa and western handles. Not super picky about handles. Uses pinch grip, IIRC.
- Seems to prefer stainless for work, keeps the carbon steel at home usually
He doesn't do much boning or heavy meat prep, even at work, so I'd lean away from a boning knife or a heavy cleaver. I'm currently leaning towards a stainless petty, about 150 mm in length. Perhaps the Masamoto VG series. But I'm open to other suggestions, both different brands and different types. I'd like to keep it under $150.
So my questions:
- Have you guys seen or tried anything recently that you've really liked and think would make a good gift? I haven't been paying much attention to the newest arrivals to the market.
- Do the pro cook/knife nuts here have any new toys that they found super useful at work?
- Does Eiron have his own line of knives on the market yet? ;)
- Anyone have any first hand experience with the Masamoto petty?
Also - how's it going, guys (and gals)?