Chef Raves: What’s the Deal with Gray Kunz Spoons?

updated Sep 27, 2019
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Hang around chefs, or read profiles of them, long enough and eventually, you’ll hear one mention how much they love their Gray Kunz spoon. We couldn’t believe how many chefs actually included this spoon in their list of favorite kitchen tools. A spoon? And a $10 one at that? What’s the deal?

There’s more to this spoon than meets the eye. It was designed by Chef Gray Kunz back when he was heading up Lespinasse in New York City and was originally only given to chefs who worked in his kitchen.

The proportions of the spoon are a little different than average. The bowl is larger, holding an exact 2.5 tablespoons, and it has a slightly tapered edge. That edge makes it more of a precision tool when it comes to shaping quenelles of foam or even just flipping fish on the griddle. The handle is also shorter and narrower, nine inches from tip to tale and ostensibly making the spoon easier to control.

This spoon can be used for everything under the sun. Saucing dishes, tasting a soup, prying open jars, measuring spices, flipping, stirring, and probably a whole lot more.

But is this spoon really necessary? It’s a useful tool, no doubt, but we’re guessing much of the popularity of this spoon has to do with its mystique in the chef world. Chefs can be as superstitious as baseball players, and there are probably many who won’t start a dinner service without this spoon firmly and lovingly tucked into their sleeve pocket.

Do you have a Gray Kunz spoon? Do you think it’s worth the hype?

(Image: JB Prince)

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