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Chef David's Recommendations
Shop Chef David’s picks by category
The knives, cookware, sharpening supplies, and kitchen tools our chef recommends to customers. Choose a category, or scroll down to browse every pick.
Knives
Cookware
Sharpening
Kitchen Tools
Appliances-
Glestain S Series 8.3 in. (210mm) Gyuto
Glestain S Series 8.3 in. (210mm) Gyuto is the same great steel as the others, with a simplified handle. The handle is blocked, opposed to contoured and does not have a bolster. Extremely lightweight. Learn More -
Mercer Genesis 8 in. Chef Knife
Precision Control for Professional Prep The Mercer Genesis 8-inch Chef’s Knife (M21078) is built to endure the rigors of a commercial kitchen while providing the surgical precision required for fine brunoise work. Unlike traditional forged knives that feature a thick, heavy bolster extending to the edge, this Genesis model utilizes a 'Modified Bolster.' In a busy kitchen, this design is a functional necessity; it allows you to utilize the full length of the blade and, crucially, ensures that you can sharpen the knife all the way to the heel on a whetstone without the metal guard obstructing your stroke. Tactile Performance and Balance When you grip the Genesis, the first thing you notice is the Santoprene handle. Even when your hands are slick with oil or moisture from a high-speed vegetable station, the textured polymer provides a 'tacky' security that reduces hand fatigue and prevents dangerous slips. The weight is centered at the transition point, providing a balanced feel that favors a rhythmic rocking motion. The forged high-carbon, no-stain German steel (X50CrMoV15) holds a 15-degree edge that bites into tough proteins and delicate herbs with equal efficiency. This isn't just a starter knife; it is a high-utility workhorse designed for those who spend eight hours a day behind a cutting board. Learn More$56.70 -
F. Dick 1905 Series 7 in Carving / Boning Knife
The Friedrich Dick 1905 Boning Knife is an excellent multi-purpose blade that is fully forged, with a reduced bolster for comfort. This knife uses an excellent blend of high carbon steel with a mix of chromium and molybdenum for reduced wear and increased edge retention. I've never seen this shape before in German steel, but it is one of my favorites. Excellent for removing silver skin from tenderloins or veal legs. Great for trimming fat from the backside of ribs. Can be used as any other boning knife, but I also find this shape to be much easier to re-sharpen. Learn More$88.40 -
Mac Professional 9.7 in. (245mm) Mighty Chef Knife
The Mac Professional 9.7 in. (245mm) Mighty Chef Knife is modeled after a traditional French chef's knife; the tip is vertically positioned at the center of the blade. This is a highly functional shape that creates a very smooth rocking motion while maximizing the amount of contact the knife makes with the cutting board. This blade shape helps the user work quickly, maximizing efficiency, something especially important for professional cooks or anyone processing large amounts of food. This is a workhorse that can be relied upon as your primary knife. This particular model is Meghan's favorite chef knife. The 240mm length is long enough to suitably cut even the largest produce without becoming unwieldy. Although honing is not necessary with this blade, MAC knives can be easily maintained with a steel honing rod which will significantly extend time between sharpenings. We highly recommend this knife and are very confident that you will find it to be a great addition to any collection. Learn More$234.95 -
Robert Welch Signature 9 in. Carving Knife
Master the Art of the Perfect Slice with Award-Winning Ergonomics The Robert Welch Signature 9-inch Carving Knife is more than a kitchen tool; it is a precision instrument designed to move through proteins with zero resistance. When you first grip the handle, the tactile feedback is immediate. Developed in consultation with professional chefs, the ergonomic handle features a unique bolster that provides a secure thumb rest and a comfortable finger guard, ensuring your hand doesn't fatigue during high-volume slicing tasks. The 9-inch blade is forged from high-quality X50CrMoV15 German stainless steel, hardened to 55-56 HRC. This specific hardness provides the ideal balance between extreme sharpness and the toughness needed to avoid chipping when navigating around poultry bones or dense holiday roasts. During testing, the long, thin profile of the blade allowed for long, sweeping strokes that produce uniform, restaurant-quality slices without the jagged 'sawing' effect common with shorter, duller blades. Whether you are carving a delicate smoked salmon fillet or a heavy prime rib, the weight distribution of this knife remains centered in the palm. The blade is ground at a precise 15° angle, offering a level of sharpness that rivals Japanese cutlery while maintaining the robustness of European steel. This is the definitive tool for the host who values presentation and the chef who demands technical reliability. Learn More$70.95 -
Masahiro 9.5 in. (240mm) 2 Sided Fish Fillet Knife
The Masahiro 240mm 2 Sided Fish Fillet Knife is a double edged, stainless steel knife that has become extremely popular due to its wide use in Tokyo fish markets. Built for breaking down whole fish, the Japanese translation of this blade shape would be "dropped head, wide mouthed knife." This is a razor sharp knife with fantastic shape for processing large amounts of fish quickly.
Please note that the steel in this blade is different from the MV knives listed on this page. The steel used in this blade is a unique, proprietary stainless steel blend with a Rockwell hardness of 59°. Although this is considered a stainless steel knife it has a very high carbon content at .85-.95 percent. This means that a little extra care should be taken to dry the knife after use to avoid rust. The advantage is that it is easier to sharpen and retains it's edge exceedingly well. The fit on the handle is not on the same par as our other Masahiro knives. In some cases the wooden handle is a bit larger than the knife tang, but can easily be sanded to form a perfect fit. Many fisherman like to wrap their cutting knives. This handle takes a wrap very well. Need to protect this knife? We recommend the Forschner 8-10 inch Knife Safe that can be purchased here
Learn More$76.75 -
Minonokuni Take 240mm Yanagiba
This is the quintessential blade for the art of sashimi, a tool of perfect balance and uncompromising performance. The Minonokuni Take 240mm Yanagiba is the size trusted and revered by countless chefs, representing the ideal nexus of agile control and graceful reach. Its length is perfectly suited for slicing most fish fillets in a single, uninterrupted motion, the essential technique for creating the flawless, jewel-like surfaces that define world-class sushi and sashimi. There is no back-and-forth sawing; only one clean, fluid draw that preserves the delicate texture and locks in the pristine flavor of the fish. At the core of this exceptional knife is a blade forged from Shirogami #2 (White Paper Steel), a material celebrated in the culinary world for its ability to achieve a wickedly sharp edge and hold it through the rigors of a professional service. As a flagship of the premium "Take" (Bamboo) collection, this Yanagiba embodies a higher standard of craftsmanship and material excellence. For the serious home cook ready to elevate their craft or the professional chef seeking a reliable and masterfully balanced daily driver, the 240mm Yanagiba is the definitive choice—a true partner in the pursuit of culinary perfection. Learn More$200.00 -
Masahiro Virgin Carbon 9.5 in. (240mm) Wide Santoku
The Masahiro Carbon 9.5 in. (240mm) Wide Santoku cuts smoothly and precisely through fruits and vegetables. A Santoku, like a Chef Knife or Gyuto, is used as an all purpose kitchen knife. This is a very unique knife in that I've never seen a santoku this large. The steel is 3mm thick at the spine and is very smoothly tapered to the edge, with a long single bevel. 2 1/2 inches width from spine to heel and 12 ounce weight. This wide Santoku is a real work horse with a screaming sharp edge that enable you to go from splitting chickens to mincing chives. Highly recommended. Made in Japan. Learn More$192.00 -
Master Grade 7.3 in. Chinese Cleaver
This is not your average vegetable cleaver. The heavy duty Master Grade Chinese Cleaver (R-601) made in the famed Nirey factory in Taiwan using proprietary high-carbon steel with a HRC measured at 65. Using Triplex technology the Nirey factory is able to sandwich the cutting steel in a very thin protective jacket giving the user more of the premium blade steel they desire. This is a cleaver that will not only hold an edge allowing you to cut through scallions with ease all day, it is a very tough knife that will last for a long time. Learn More -
I.O. Shen 6.7 in (170mm) Boning Knife
This I.O. Shen is longer than most boning knives at 6.7 inches. It can be difficult to find Japanese steel in a Western boning knife shape. The U.S. market tends to use softer steel boning knives requiring regular honing. This is an excellent option for someone who wants better sharpness and edge retention. A unique modified VG10 steel that is tough. I am comfortable recommending this knife for breaking down fish, poultry and meats, removing silver skin, etc. If you are going to be scraping bones for "Frenching" chops and that type of task, go with a softer steel. Learn More$189.95
