Chef's Best Friend
1/6Matthias Merges — Yusho and A10, Chicago
"Early in my career, I loved the weight and flexibility of German steel, then beautifully balanced French blades. But then I began to immerse myself in the world of Japanese fish and the technique and art of the Japanese knife. I searched for families who had a history in making knives and swords but, most importantly, were made by hand by a craftsman. This is how the name Keijiro Doi came on my radar. When I finally found a supplier, saved several paychecks, and was ready to buy, I discovered that Master Doi was retired and his son was taking over the craft.
My first attempts to contact Master Doi were fruitless: "Please choose a knife in our catalog, Mr. Doi is old and retired." Damn! I insisted that they get a message to him about my request. After a few months, I received a reply stating he would make a few more blades if we could purchase at least eight knives. I found another lover of steel and we sent in our order. The blades are light, balanced, and beautiful."
2/6Ludo Lefebvre—Trois Mec, Los Angeles
"I bought this Nenox Corian butcher knife back in 2004 while at [LA's now-closed] Bastide. I was very familiar with Nenox but never had one of their knives New kitchen, new knife, that's about it as far as story goes. Chef wanted a new toy.
The blade is very thin, which helps with cutting vegetables using the cutting edge only. Most knives are too thick, which tears the vegetable. This blade has a lot of longevity and doesn't need to be sharpened as often as some."
3/6Michael Solomonov—Zahav and Federal Donuts, Philadelphia
"Did you ever go to a shelter and a dog picks you, and you have to take him home? The best knife chooses you instead of you choosing it. This is a beautiful slicer with a gold and bone handle, made by Takeshi Saji. Jason Marcus, chef of Traif and Xixa in NYC, gave it to me as a gift for taking him to Israel in October 2013. The knife is great because it was a gift from a dear friend of mine...it means a lot to me that he chose it with me in mind..."
4/6Aaron Franklin—Franklin Barbecue, Austin
"The knife is handmade in Houston, Texas by Serenity Knives. The blade is 1084 carbon steel and the handle is burled cherry wood. I haven't had it for very long but it has quickly become my favorite knife for trimming ribs—its thick blade is heavy enough for getting through cartilage with great ease, without creating fatigue or discomfort. Plus the edge stays sharp for a seemingly endless number of ribs."
5/6Naomi Pomeroy—Beast and Expatriate, Portland
"My knife is a Nenox Blue Bone Handle Gyutou that I purchased at the NYC Korin store during one of my various James Beard Foundation Awards trips. I tried a lot of knives before settling. It's an 8-inch blade and the knife is well-balanced. Most importantly, it fits well in my hand and has a lighter weight. Some heavier knives do the work for you, but I like the control of a lighter knife."
6/6Renee Erickson — The Whale Wins, Seattle
"My knife is a Korin Special Inox. I absolutely fell in love with the shop in NYC while on a trip. I ordered it the minute I got home. It's forever sharp, lightweight and nobody will mistake it for theirs—it's bright orange, after all."
