[babbling broke]

Hello ChefTalk!

I'm looking into giving an general use/every day knife as a groomsmen gift for my wedding this upcoming Spring. What would you recommend?

Budget - It'd be ideal if it could be around or under the $150 mark. A little over for the right knife can be done if needed.

Use and what's being replaced- General food prep and potentially daily use. They are not professional chefs, but dedicate a substantial amount of time to cooking. All of them are still using Target/Walmart specials carried over from college apartments years ago.

Other notes and what I've found so far - They have spent a substantial amount of time in Japan. In doing some preliminary research I thought the Kiritsuke style knife might be a nice touch. Please let me know if anyone thinks that is or is not a good knife choice for this. Another option I looked at was the Santoku, but it looked a little straight/flat for what I was looking for.

The only brand I've found offered locally with any substantial info on was Shun. I've seen a few threads on here discussing Shun and recommending other brands. None of the suggestions I've checked so far seem to be in the right price range. Are my expectations/budget way off for this?

Cheers!

edit: word tense

 

[millionsknives]

Boom 3 options under $150. All stainless western handled. Good for beginners.

https://www.japaneseknifeimports.com/products/gesshin-240mm-stainless-gyuto

http://korin.com/Knives/Inox-Western-Style_2

http://korin.com/Togiharu-G-1-Moly-Gyutou?sc=27&category=17358784

 

[millionsknives]

BTW even Tojiro DP on amazon is better than anything they have used. These run about $55-60 depending on whatever crazy algorithm amazon uses to price

 

[foody518]

Above suggestions are great. Tojiro can sometimes have slight grind marks or other scratching (fit and finish issues) that in my opinion wouldn't necessarily make them the top choice to gift in your situation. Other than that it's a great knife especially at the price point.
The Gesshin knives as well as the Korin offerings tend not to have those types of defects.
The real single bevel Kiritsuke is not at all a general purpose knife. The edit: Kiritsuke shaped gyutos (gyuto= basically chef knife) double beveled Kiritsuke knives that run really flat tend not to be as versatile as the standard chefs profile. K-tip gyutos can be fun though but are usually outside of the 150 price range by a bit. I would stick to a more standard chefs knife profile for this purpose

 

[babbling broke]

Thank you for the suggestions!

These will work great. I think I'm going with the GESSHIN STAINLESS 240MM GYUTO