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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 724TK 9.4 in. (240mm) Gyuto
A high-performance Japanese gyuto built for speed, efficiency, and clean food release in demanding environments. The Glestain 724TK 240mm (9.4") Gyuto is built for high-volume prep where speed, consistency, and reduced fatigue matter. This blade combines Glestain’s signature dimpled design with a durable steel that holds an edge well and is easy to maintain. It isn’t brittle and can be quickly brought back with a honing rod. This makes it practical for long prep sessions and daily use. This knife improves the quality and consistency of your cuts. It produces clean, repeatable results with less effort, which becomes clear with regular use. If you are actively developing your technique, it is still important to practice with other knives as well, so you don’t develop bad habits. Glestain uses a patented Kullenschliff (dimpled) pattern. These deep, rectangular scallops create space between the blade and the ingredient. This reduces the suction effect you get with starchy vegetables. Food releases more easily and sticks less to the blade. This means cleaner cuts and a cleaner workspace. Less fatigue. Higher efficiency. The blade is made from sub-zero treated Acuto 440 stainless steel. It is hardened to 58–59 HRC. This gives you a balance of edge retention and toughness without the fragility you see in harder Japanese knives. Most knives are shaped like an isosceles triangle with both sides tapering evenly from the spine to the edge. They are sometimes sharpened with a steeper bevel on one side, but the blade itself remains symmetrical. Glestain knives are different. They are shaped more like a right triangle, commonly described as a 70/30 asymmetrical grind. On a right-handed knife, the left side of the blade drops straight down from the spine, while the right side tapers in at a steeper angle. This geometry lets the blade fall into each cut with very little resistance. Each slice pushes away from the blade naturally, so you can move cleanly into the next cut. This knife is part of the TK series. It has a stainless steel bolster and a full-tang PakkaWood handle. The added weight helps the blade glide through food with little effort. Hand-finished in Niigata, Japan, by Honma Kagaku.
Who This Is For Professional cooks and serious home users High-volume prep work Users who want less sticking and smoother cutting Not ideal for: Users who want to sharpen their knives in a standard electric or draw sharpener. This knife should be sharpened on stones or with a belt system that allows you to set different angles for each side. Learn More -
Victorinox Fibrox Pro 10 in. Curved Breaking Knife
The Victorinox Fibrox 10 in. Curved Breaking Knife is designed for breaking the primal cuts out of a hanging side of beef. Useful in dressing out wild game like deer and elk. This is also my choice of knives for filleting large saltwater fish. Semi-flexible so you can feel the fish bones without breaking through them, and the shape makes for easy removal of fins and slicing around the gill plates. Learn More$64.00 -
Masahiro Iberico Ham Slicer
Masahiro Specialty Slicer made with the intention of slicing incredibly thin slices of Cured Ham (Specifically from Spain). Iberico Ham is quite the precious commodity in Spain and around the world as no other Ham is cured and treated with as much passion. This makes this treat very expensive and hard to acquire. A Chef will want the best possible yield when slicing their product. This Masahiro Slicer with a unique Serration pattern is just what is needed to get the finest slices of Ham possible. The Blade Measures 9.25 in. (235mm) The Serrated part of the edge runs 6 in. from handle while the 3 inches near the tip is a smooth edge. Learn More -
Wusthof Classic 8 in. Demi-Bolster Chef's Knife
The versatile all-rounder: perfect for mincing, chopping, or slicing meat, fish, fruits, and vegetables. The WÜSTHOF Classic 8" Half Bolster Chef's Knife is a reliable companion for various kitchen tasks, making food preparation enjoyable. A staple in every professional and home cook's toolkit, its half bolster design—located where the blade meets the handle—reduces the knife's weight for better control and easier handling. Additionally, it enables effortless sharpening along the entire blade. Learn More$169.95 -
Shun Kanso 8-inch Chef's Knife (SWT0706)
Kanso takes its name from the Japanese design principle of simplicity, and the 8-inch chef’s knife is the series’ all-purpose blade. Shun shapes it for push cuts through vegetables, and the blade can also be rocked gently through fresh herbs.Kanso blades are made from a single steel, AUS10A, a high-carbon stainless refined with vanadium for a fine grain and a keen, durable edge. Shun notes that this mono-construction is easier to maintain than a layered blade. The rustic Heritage finish hides the scratches of daily use, and the contoured Tagayasan handle, a dense, dark wood, gives a secure grip. For a cook buying a first Japanese knife, it delivers Shun’s edge and craftsmanship in a plain, practical form, and it also suits professionals who want a hard-working blade.
Kanso AlternativesFor a flatter profile, see the 7-inch Hollow Ground Santoku. The Kanso 3-Piece Starter Set includes this knife. Learn More$144.95 -
Minonokuni Homura 210mm Ao-Ko Wa-Gyuto
The Minonokuni Homura 210mm Gyuto is a beautiful, hand-crafted artisan knife. This knife has an Ao-Ko, Blue, Carbon steel core that has been sandwiched in Stainless Steel for rust resistance and ease of care. Hand-hammered and forged in the traditional sword-making methods this is a true craftsman work of art. Learn More$330.00 -
Masahiro Virgin Carbon 8.25 in. (210mm) Gyuto
The Masahiro Virgin Carbon 210mm Gyuto is one of chef David's favorite knives. A reliable workhorse with scalpel like precision. The asymetrical shape of this knife drops through food with remarkable ease, pushing each slice cleanly from the blade. This blade size is an excellent choice for line cooks who don't have the space to accomodate a larger knife. This knife takes a beautiful edge that can be maintained between sharpenings with a quality honing steel. We highly recommend this knife, it is one of our most popular models (with good reason)! Learn More$106.00 -
Victorinox Rosewood 10" Curved Breaking Knife
Engineered for the Deck and the Butcher Block The Victorinox 10-inch Curved Breaking Knife (SKU 5.7200.25) is a specialized tool designed for the high-intensity demands of professional meat and fish processing. Originally developed for 'breaking' primal cuts from hanging sides of beef, this knife has evolved into a legendary piece of equipment on the sport fishing boats of San Diego (our original hometown) and commercial fisheries across the West Coast. Its unique geometry allows for the smooth processing of large-game saltwater fish with a level of control that standard fillet knives simply cannot match. Constructed from high-carbon martensitic stainless steel, the 10-inch blade provides a superior balance between edge retention and ease of maintenance. In a high-volume environment where you are processing 40+ lbs of protein, the ability to quickly hone the edge back to a razor-sharp state is critical. The scimitar-style sweep of the blade is specifically designed for long, singular draw-cuts, reducing the need for 'sawing' and ensuring the integrity of the muscle fibers. The handle is crafted from modified maple wood—often referred to in the industry as the Rosewood line—providing a traditional, warm aesthetic without compromising on the rugged durability required for wet environments. The ergonomic shape ensures a secure grip even when processing slick, fatty cuts or working on a moving vessel. This isn't just a kitchen knife; it is a specialized industrial tool built to endure the rigors of commercial butchery and professional angling. Learn More$79.99 -
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 -
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
