The Specialist Knives Favoured By Three Top Chefs

July 2019Words by Ms Chloe Scott-Moncrieff

In the restaurant world, kitchen knives are to chefs what Air Jordans are to sneakerheads. These tools of the trade are fetishised, pawed over and collected, a physical extension of the craft and personality of their owners. Those who obsess over them might debate whether the hand-crafted Blenheim Forge paring blade is better than a Japanese gyuto. Yet there is always one knife that holds a special force of attraction over its owner. Here, three London chefs discuss their relationship with the blade.

Mr Shaun Searley

Photograph by Mr Joe Woodhouse, courtesy of The Quality Chophouse