Best Sellers

The Matfer Bourgeat Exoglass Pelton Spatula is a slotted fish spatula for anyone who cooks fish and eggs in non-stick pans, and America’s Test Kitchen named it the winner of its review of nonstick-safe spatulas. Its thin, flexible edge slides under fillets and omelets and turns them without tearing, and the Exoglass composite will not scratch a non-stick coating.
Our chef uses the Pelton and finds it performs extremely well. The slots let oil and fat drain as you lift, which helps when moving seared fish or fried eggs to a plate. The spatula is molded in one piece from non-porous Exoglass, so there are no seams to trap food, and it does not absorb odors or flavors.
Choosing a ColorThe Pelton is also sold in red as the Matfer Bourgeat Exoglass Pelton Spatula, Red, for kitchens that color-code their tools. Learn More

The Norpro Twin Blade Grapefruit Knife is a dual-ended tool designed specifically for clean, precise citrus segmentation. It features two distinct blade configurations that make it easier to separate fruit from membranes and rind without tearing or crushing. One end uses parallel serrated stainless steel blades that slide along both sides of each segment, allowing you to release the fruit in a single, smooth motion. The opposite end features a curved serrated blade shaped to follow the arc of the grapefruit’s rind, making it easy to loosen fruit from the pith without piercing the outer skin. The handle is crafted from rosewood, a dense hardwood valued for its durability and natural resistance to moisture. Its symmetrical design allows for comfortable use by both right- and left-handed users. Learn More

Stop Mangling Delicate Produce: The Precision 'Tomato Shark' for Professional Prep In high-pressure commercial environments, using a paring knife for bulk tomato or strawberry prep is not just slow—it is wasteful. The Norpro 1176, affectionately nicknamed the 'Tomato Shark' by professional line cooks, solves the problem of 'V-shaped' gashes that drain internal juices and ruin the presentation of Heirlooms and Romas. When you grip the high-impact polypropylene handle, the ergonomic thumb-rest naturally positions your hand for a precise twisting motion. The tension-set, circular serrated teeth are specifically angled to bite through the waxy skin of a tomato at a 45-degree angle. With a single 360-degree rotation, the tool extracts the fibrous internal core while leaving the fruit's structural 'shoulders' perfectly intact. This torsion-based method preserves the gel-like seed cavities, which is critical for maintaining moisture in sliced tomatoes for burgers or salads. On the pastry station, the Norpro 1176 excels at hulling strawberries without the dexterity fatigue of traditional pinchers. The stainless steel claws grab the leafy hull and the tough internal white stem in one fluid motion. Because the tool is ultra-lightweight (under 1 oz), you can process flats of berries for hours without the hand cramping associated with heavier, poorly balanced alternatives. Whether you are prepping for large-scale canning or delicate dessert garnishes, this tool delivers consistent, repeatable results that a standard knife simply cannot match. Learn More

A F. Dick 8 in. Straight Larding Needle With Clamp is used for lacing lardons of fat through lean cuts of meat to improve flavor and texture. Also used for specialized dishes such as Chef Holly's version of veal tonnato, where you lace anchovy strips through the veal cutlets. This is an old-school cooking technique that is under-utilized and making a come-back in modern cuisine. Learn More

Standardize Your Culinary Excellence In a professional kitchen, consistency is the difference between a Michelin-starred service and a failed inspection. The Mercer Culinary Cut Ruler (M33241) is engineered to transform the subjective nature of 'approximate' cuts into a repeatable, scientific process. Whether you are a culinary student preparing for a practical exam or a sous chef training a new prep team, this tool provides the objective baseline required for perfection. This isn't just a ruler; it is a specialized reference station. One side features precise measurements for classic dimensions including Brunoise, Julienne, and Batonnet, ensuring your mirepoix or garnishes meet exact specifications every time. The reverse side acts as a rapid-access encyclopedia for culinary conversions and guidelines, allowing you to scale recipes or verify measurements without leaving your workstation or handling a smartphone in a sanitary environment. Crafted for the rigors of commercial use, the Mercer Cut Ruler is designed to survive the high-moisture, high-heat reality of a professional line. It fits seamlessly into standard knife rolls and serves as a constant mentor for those perfecting their blade work. By providing immediate visual feedback, it accelerates the development of muscle memory for proper knife skills, making it the most cost-effective investment a cook can make in their own technical progression. Learn More

These scalloped tongs are ideal to use for flipping meats, serving salads and other foods in a buffet or gathering. Stainless steel construction. Easy to clean. Locking mechanism for easy storage. Learn More

These scalloped tongs are ideal to use for flipping meats, serving salads and other foods in a buffet or gathering. Stainless steel construction. Easy to clean. Locking mechanism for easy storage. Learn More

The Matfer Bourgeat 9 1/2 inch Carbon Steel Crepe Pan heats quickly and evenly providing excellent temperature control which is important when making crepes, omelettes or delicate stove top breads and pastries. Matfer's crepe pans have lower sides with a wider slope than their fry pans, but are materially the same, so this pan can be used for searing meats and fish, stir-frying and caramelizing vegetables, and for preparing a variety of other dishes. Learn More

The Professional Workhorse: Matfer Bourgeat Carbon Steel A pan that thrives in the heat of a busy kitchen and matures into a natural nonstick surface with every sear. In the high-pressure environment of a commercial kitchen, equipment doesn't get a day off. The Matfer Bourgeat 11 5/8 inch Black Carbon Steel Fry Pan is built for exactly that pace. Crafted in France since 1814, this pan is not merely a tool; it is a long-term investment in your culinary technique. Unlike fragile nonstick coatings that flake and fail, this carbon steel pan is a raw, reactive material that earns its keep. When you first receive the pan, it arrives with a protective beeswax coating—our first step is to scrub this away to reveal the bare steel beneath. With proper heat and oil, this pan develops a deep, dark patina. This isn't just cosmetic; it is a functional, natural nonstick surface that gets better the more you use it. Whether you are searing a dry-aged ribeye to achieve a crust that would make a steakhouse jealous, or sliding delicate sunny-side-up eggs onto a plate, the heat retention here is precise and reliable. Its heavy-duty handle is welded directly to the body, eliminating internal rivets where food and bacteria hide—a detail that makes a world of difference when you are scrubbing down after a long dinner service. It is heavy, it is honest, and it is built to survive a lifetime of high-heat cooking. Learn More