As you would expect from any chef, David Shim is very particular about his knives. The executive chef of Cote and alum of M. Wells, Kristalbelli, and Veritas admits, “I own a few more knives than I should.” However, there’s one blade he’s used constantly for the past eight years and keeps purchasing more of: the Cook’s Paring Knife from Therias & L’Econome.
Available in a variety of colors and just $10.95, this lightweight knife is affordable enough to justify owning multiples. “I have one at home, one in my knife bag at Cote, and always keep an extra one stashed away,” Shim says.
The blade is nice and sleek-looking; but its functionality is the real selling point for Shim. “The reason I really love them is they are so versatile,” he says. “You can tourne vegetables, cut small dices, peel fruits, and even cut meat and filet smaller fish.” At home, Shim and his family use this knife constantly for cutting smaller veggies (think cherry tomatoes, shallots, and olives) and chopping apples, pears, and strawberries.
Because the knife is small, it’s a breeze to store, though it does require sharpening. To maintain a sharp edge, Shim recommends using a whetstone or handheld knife sharpener when you notice the blade dulling. And because wooden knife handles can get a little dry over time, especially when exposed to heat, he regularly applies a food-grade oil to keep the wood healthy (canola oil and olive oil are popular options for this).
It comes on its own or as part of a six-piece set for $40, which includes a zester, baller, apple corer, cheese knife, and spreader in cheery colors. For effortlessly chic French chef vibes, it’s worth the price.
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