Misono 440 Gyuto 210mm

“I've seen a lot of positive reviews on this knife. It's reasonably priced, ginsan a well respected and purportedly easy to sharpen stainless that holds an edge well. https://www.chefknivestogo.com/yagisahaengy.html Buying a set of these would be prohibitively expensive, and the 240 gyuto is a real primary knife, especially for male size hands. The other knives from this brand aren't really nearly as competitive in price. I'd compliment it with a few cheaper knives. Maybe a misono santoku for working on smaller boards Misono Molybdenum Steel Santoku Knife No. 681/18 cm https://a.co/d/7THanlU And a misono petty Misono Molybdenum Steel Petty Knife (Tubanashi) No. 631/12cm https://a.co/d/2r4sgwi Misono Molybdenum Steel Petty Knife (Tubanashi) No. 633/15cm https://a.co/d/akvHSBy Bread knife as needed. Slicer/sujihiki should be added later at his preference but a 240 gyuto is 100% fine for slicing meat. Might wanna throw in a nice sharpening stone if he's just getting into this. This combo stone is excellent for both grits and covers all that is really needed Suehiro NEW CERAX CR-3800 double-sided grinding stone yellow # 3000 / blue # 1000 (WA) SUEHIRO Serakkusu https://a.co/d/hAjIgzr If misonos are too westerny for what you want, you could throw in some cheaper traditional j-knives like a iron clad carbon steel nakiri so he can try carbon steel. Kanetsune Nakiri 165mm"Kuro-Uchi-Suminagashi" finished KC-439 https://a.co/d/dB0myGx 関兼常(Sekikanetsune) MUJI Aokohama Ken Santoku 6.5 inches (165 mm) https://a.co/d/5UyDN3J Give him variety so he can explore what he likes. If you buy him a set of knives that are all the same, he doesn't have a basis to know what he might be most into.”