Australia's Top Chefs share the knives they can't live without… and their top recommendations for the home-chef.
A Chef's knife is the single most important tool in any kitchen. It is not only indispensable, but also very personal. Chefs are fiercely protective over their favourite knives - so no, don't ask to borrow one…
Instead, get your own based on these top tips from Sydney's best chefs who are revealing that Australia's original Japanese knife store, Chef's Armoury, makes them feel like "a kid walking into a toy store." (Jose Sliva, Bibo Wine Bar).
Chef's Armoury was established in 2007 and this year, celebrated their 15th Anniversary. Chef's Armoury was the third Japanese knife store to open outside of Japan and the first in Australia, bringing handcrafted works from Japan's best blacksmiths, sharpeners, foundries, and artisan workshops to Australian shores.
This bold move gained Leigh and Stephanie the respect of the industry, with Alex Prichard, Head Chef of Icebergs Dining Room explaining, "In a world these that's easy to replicate what others do, it's important to remember where tradition started and who had the foresight to take a risk on business to bring not just these blades but ingredients and knowledge to our industry."
Similarly, Benjamin Cooper, Executive Chef of Chin Chin notes, "Leigh has created an amazing shop, and for me – Chef's Armoury is up there with the likes of Books for Cooks. That is, it's not just dedicated to the hard core and industry minded but also to those of the public that find themselves wanting something just a lot more special."
So, if you've been thinking of treating yourself, or someone you love with a blade they will adore – we've got the low down on what Australia's top chefs are loving, and what they're recommending for you!
- Alex Prichard, Head Chef of Icebergs' favourite knife is the Saji Ironwood 240mm Gyuto, but says the knife everyone should own themselves is a Takamura Sujihiki or 'Slicer'.
"You haven't experienced seamless slicing until you have used this. Light, razor sharp and perfect for so many things. Nothing slices over ripe heirloom tomatoes and delicate fatty Imperador flesh quite like this knife."
- Executive Chef, Jarrod Walsh from Irene's and The Old Clare Hotel loves using his bespoke Fukui forged Sujihiki with a Gidgee Australian hardwood handle, but for the home chef, he recommends the Fukui Black Forged 155mm Honesuki, also from Chef's Armoury bespoke range.
"You can choose what the knife is made from, size of handle and what the handle is made from. It is typically used as a boning knife for poultry; however, I have found it is very versatile for breaking down fish and is a great knife to use all round during service."
- Red Lantern's Mark Jensen's absolute favourite knife is his Mcusta VG10 210 Gyuto, which is long since discontinued. Instead, Stephanie Hudson from Chefs Armoury recommends the Mcusta Zanmai Hexagon VG10, which is the closes in terms of blade.
"I've owned my knife for at least 10 years. I love the weight, balance and feel. [Mcusta knives are] beautifully crafted and an all-round chef or home enthusiast knife".
- If anyone gets Benjamin Cooper from Chin Chin in a Secret Santa draw, we know what he would like for Christmas! Whilst he recommends everyone invest in a Mcusta Zanmai or Kaiden knife, he has his own eyes sent on a Nenox Custom Green Gyuto 240.
"The Nenox has long been my dream knife. From my early days as a sou's chef at Nobu in London, watching the sushi chefs wield their amazing Nenox blades, I have always wanted to add one to my collection."
- Jesse Warkentin from Odd Culture loves his Nenox knife and whilst he recommends it for the home cook, he also thinks every home cook should get their hands on a sharpening stone. Jesse uses the Kaiden Stones to keep his knife in tip top condition.
"I used to have to buy my Nenox knives sight unseen from overseas, until Chef's Armoury was the first (and only) place to stock them in Australia. They feel like carbon in the way they are easy on the stones and their edge retention is amazing. What no one talk about is that the handles are insanely well shaped. They're so ergonomically comfortable for those long jobs at the board."
- Jose Silva from Bibo Wine Bar loves his rare Saji Bunka, but when it comes to the home cook, he recommends everyone have the Nenox 150cm and 240cm.
"For home you must have a Nenox 150cm and Nenox 240cm, they are the ultimate must haves in the kitchen. When I'm walking to Chef's Armoury, I feel like a little kid walking into a toy store."
With all these on point knife recommendations from leading chefs, you can turn your dining table into a professional carving station this Christmas or surprise your loved ones with a gift they will use day in day out.
Relevant links:
● Website: https://www.chefsarmoury.com/
