I would ask him what he needs, but if you want to surprise him then good old 1095 carbon steel (A2 or O1 would also be good) would work nicely. It will eventually dull, so easy resharpening is really important. I would get him a set of Old Hickory knives personally, they are good working tools.
My understanding, from some meat-cutters I hung around with a few years ago, is that many inspectors and authorities require stainless knives and hooks in commercial establishments. Carbon steel is considered unsanitary.
Check into the local rules first, I’d say.
Parker
Those "inspectors" and "authorities" are morons, who refuse to admit that "sanitary" is a myth.
Anything and everything exposed to the atmosphere is instantly contaminated with bacteria, viruses, mold spores, dust, etc. that is found naturally in the air.
They refuse to admit that people have been using plain old carbon steel (also wood cutting boards, plates, bowls, forks and spoons*)for thousands of years, and the "humans" haven't gone extinct yet.
Stainless steel wasn't even invented until the mid 1920's or so. What do they think commercial food establishments and butcher shops used before stainless steel was invented?
*Wood is naturally antimicobic. Glass, Granite, and Marble aren't. Also, granite and marble are highly porus.
Yet those "inspectors" and the idiots that write the regulations ignore all scientific evidence, and require glass, granite, marble, or plastic cutting boards, which are far from being "sterile", even after washing, stainless steel knives and cook ware
(again, people have used cast iron, cook wear since iron was discovered, and cooked on rocks, or stuck a piece of wood in their meat to cook it. People haven't gone extinct from using cast iron or hotdog/marshmallow sticks yet, either.)
