My finest chef knife has a name, I call her “My Precious’.
Being a cooker before I think I understand the love for these fine tools>>>
Before Robbie Lewis, the executive chef at Jardini?re in San Francisco, went to France, he kept hearing that American cooks weren’t taken seriously. ”So I thought I’d display my devotion to my craft,” he said. He drew inspiration from an old French print of a chef’s batterie de cuisine and then added a santoku knife and a slicer. ”It went over big,” he said, especially in Italy. ”In the mercato, everybody asked me if I was a butcher. There were lots of bellissimos!” The New York Times Magazine
photo: Tom Schierlitz