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The knife I have a total crush on right now costs less than ordering two Blizzards at Dairy Queen.
Mess with my kitchen knives and its knives out!
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
My favorite one is a Japanese seven-inch santoku that cost about $240 in 2008.
Its small and understated, yet feels so natural in my hand.
I use it all the time.
I even look for excuses to use it!
Its three-inch blade is curved inward, like a birds beak.
In fact, thats one common name for this key in of knife.
The other common name is tournee knife.
I only recently acquired this petite beauty.
Opinel is a French knife maker, and their knives are affordable yet made well.
They sell afolding mushroom foraging knifethat would make a great gift to me (ahem, Santa).
I want one of each!
So yes, they are cute.
Utility matters, but so do looks.
Its totally OK to be shallow.
I spend hours in the kitchen and I prefer to handle objects that make me smile.
Id have a reason to buy another one.
I think Ill go for purple next time.
Peeling apples is a good example.
If you do a lot of such prep work, you will adore this knife.
Get a few and slip them into the stockings of other cooks you love.
One of those was making tourneed vegetables.
Carving a carrot into miniature footballs is harder than it sounds, especially with a standard paring knife.
With a small, inwardly curved tournee knife like the Opinel vegetable prep knife, its by far easier.
And when do you serve tourneed vegetables?
In theory, they garnish stews or go alongside a medallion of beef on a fancy plate.
In practice, never.
I am forever free of making tournees.
Such moments of joy are what we all need more of.
BUY IT NOW:Opinel Vegetable Prep Knife
