In the ’80s, U.S. chefs like Charlie Trotter began working with the Japanese knives wielded by sushi chefs. Now, pricey knives like Aritsugu sell briskly, as do less expensive versions like MAC (korin.com).
- Guide to Knives
- Chef Tip: How to Choose a Knife
- Chef Tip: How to Sharpen a Knife
- The Go-To Gadget Guy for Chefs
- Kitchen Tool Inventions for Chefs