A good friend recently was hired as a professional butcher. I'd like to get some great knives to start her out and am willing to drop some cash to accomplish that goal, but as I'm not a butcher myself there's a good chance I'll get her the wrong thing in terms of either quality or usefulness. I'm still doing all the requisite research (including searching through the many knife-related posts on the chowhound boards!), but there are two questions I haven't been able to answer so far:
1) Is this even a good idea? I understand that buying knives is a pretty personal thing -- especially if they're going to be used professionally -- given the peculiarities of weight, handling, etc., so it's entirely possible that buying knives for someone else is a bad call.
2) Any butchers out there have any insight into what would be most practical for someone just starting out in the profession?