Eric Ripert — MAC chef’s knife
Very few chefs have mastered the art of transforming the ocean’s freshest catches into refined, elegant dishes like Eric Ripert. The chef and co-owner of Le Bernardin, a New York institution with three Michelin stars and four The New York Times stars since 1986, Ripert is an expert in delicate seafood and other rare ingredients.
“My ultimate go-to is a MAC chef knife,” says Ripert. “There is nothing like a Japanese knife. It’s custom, made for me and my hand—it’s a workhorse.” But, most important, Ripert is diligent when it comes to caring for his blades: “I take really good care of it, and get it sharpened on a stone very often to keep it in good condition.”
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