Food & Drink » Food Issue

Atlanta chefs and their knives

The stories behind the steel in some of the city's best kitchens



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Bradley Chance, The Spence

First off, I will explain why my knife carries the moniker Samuel L. Jackson. It's quite simple really: Who is the baddest motherfucker on the planet? I don't think I even need to answer that question.

Knives, for me, are very much addicting. I always want more. I went to the Korin knife store in New York and was beside myself the entire time. I got to hold a $7,000 Japanese knife. I would sell my soul for that knife.

My favorite brand of knife and the one I most use is a Misono UX10. It's a 10.5-inch Sujihiki, or "slicer." I prefer a narrower blade compared to a regular chef's knife. Then there's my Suisin Honyaki Yanagi, which is the most widely used style of sushi knife. The Japanese-style knife usually has a bamboo handle and a blade with a single edge on it, whereas a traditional, or Western-style has a double-edge blade. This Suisin knife was worth every penny. [They run in the hundreds of dollars.] I really only use it for cutting fish, but I love it so much, I plan on having it tattooed on my left arm opposite the Misono on my right.

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