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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 -
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 -
Masahiro MV 150mm Utility Knife
The Masahiro MV 6 in. (150mm) Utility has decent knuckle clearance for a utility knife. Very sharp and edged on one side of the blade (80/20). Very useful for close, precise hand work like shallots, garlic, trimming fat etc.. Some Chefs with smaller hands like to use this as their main knife. Because the blade is narrow and thin, it glides right through food with a minimal amount of drag. If you're a fan of Jacques Pepin (and if not, you should be) you may notice that he uses this knife style for much of his basic slicing and dicing. . The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straighten and align the edge. Learn More$79.50 -
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 -
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
