Chef Ed Cotton's Favorite Knife

Chef Ed Cotton's Favorite Knife

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Cambria Bold
Apr 9, 2015
(Image credit: Pablo Enriquez)

Who: Ed Cotton, Executive Chef at Sotto 13 in New York, Top Chef Season 7 runner-up, and former sous chef for Cat Cora on Iron Chef America
Where: Long Island City, Queens, New York
Read the series: Part One, Part Two, Part Three

We've seen his kitchen, the inside of his oven, and learned a bit more about his slide-in range. But we'd be remiss if we didn't ask Chef Ed Cotton about the most important tool in the kitchen: knives!

So, tell us Ed: what's your favorite knife?

"Glestain is a great knife," Ed told us. "I have a few of them and usually gravitate towards Japanese knives."

Glestain knives, for the unfamiliar, have a distinctive scalloped design on the blade, which helps prevents food from sticking to the knife during chopping. Glestain knives are made out of Acuto 440 steel and finished with a sub-zero tempering process, which ensures they're "tough, sharp and hold a great edge," as Glestain notes. (Watch a short video about Glestain knives here.)

Buy this knife → Glestain K Series Gyutou 210MM (8.3"), $195 from Chubo, and Glestain Indented-Blade Gyutou (8.2"), $170 from Korin

Thanks for sharing, Ed!

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