The cook’s kitchen
Knives, cookware and boards built to last a lifetime of everyday cooking.
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The best kitchens are not the fullest. A sharp chef’s knife, a generous board, one excellent skillet and a heavy pot will handle almost everything you cook. These are tools we would expect to still be using in twenty years.
Sharp, balanced, lasting
Classic 8″ Chef’s Knife
Forged German steel with a full tang and a reassuring weight. A knife for life with basic care.
Best for: Cooks who prefer a heavier, robust blade
View on Amazon.caG-2 8″ Chef’s Knife
Light, thin and razor-sharp Japanese steel in a distinctive one-piece design.
Best for: Precise, nimble slicing
View on Amazon.caFibrox Pro 8″ Chef’s Knife
The professional kitchen’s quiet favourite: excellent edge, sure grip and a very modest price.
Best for: A first good knife or a reliable spare
View on Amazon.caClassic Bread Knife
A long serrated edge glides through crackling crusts and delicate sponge without crushing them.
Best for: Crusty loaves and layer cakes
View on Amazon.caMaple End-Grain Cutting Board
A substantial hardwood board that is kind to knife edges and becomes more beautiful with use.
Best for: A permanent prep station
View on Amazon.caPremium Classic Zester
Fine citrus zest, nutmeg and hard cheese in seconds. Every pastry kitchen has one.
Best for: Zesting and finishing
View on Amazon.caPans that earn their place
D3 Stainless 12″ Fry Pan
Tri-ply stainless steel for even searing and fond-building pan sauces. Practically indestructible.
Best for: Searing, sautéing and sauces
View on Amazon.caPre-Seasoned Cast Iron Skillet, 12″
Inexpensive, versatile and better with every use, from cornbread to a perfect sear.
Best for: High-heat cooking and baking
View on Amazon.caSignature Braiser, 3.5 Qt
A shallow enamelled pot that browns, braises and goes straight to the table.
Best for: Braises, risotto and one-pot dinners
View on Amazon.caGood to know
What is the one knife every kitchen needs?
An 8-inch chef’s knife. It handles the large majority of prep. Add a serrated bread knife and a small paring knife and you are fully equipped.
Stainless steel, cast iron or non-stick?
Most cooks are best served by one of each: stainless steel for searing and sauces, cast iron for high heat and baking, and a small non-stick pan for eggs.
How often should I sharpen my knives?
Hone the edge with a steel every few uses and have the knife properly sharpened once or twice a year, depending on how often you cook.
Photography: Andrey Matveev on Unsplash.