Seamus Mullen knows that a comfortable, capable chef’s knife is a necessity, and he boasts an extensive collection of high-end knives that he wields at his New York City Spanish restaurant Tertulia, where he tested these blades over a week. His finest knife? A $2,545 Togiharu Sujihiki with a petrified-wood handle. “It’s an incredible piece of craftsmanship,” he says.
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