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Atlanta chefs and their knives 

The stories behind the steel in some of the city's best kitchens

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Page 5 of 7

Chad Clevenger, Alma Cocina

I only use Japanese knives. My first Japanese knife I bought was a Kasumi Sujihiki about eight years ago, and I worked it hard. I really got my money's worth. It has a lot of memories tied to it, and now it stays tucked safely away, only to be brought out when showing my knives off. My favorite knife in my bag right now would be a toss-up between my new Hattori Gyuto and my Kanetsugu Santoku. They both have a great feel from the weight, the blades are super thin and stay incredibly sharp. Using them makes me feel like a badass ninja with a samurai sword ready to cut anything! Actually with the Hattori Gyuto, at first I didn't like it, and when I held it I was like, "Holy shit this thing is huge." After a few days, though, I got used to the size and now I love it. At the end of the day, it's the tool I use to create wonderful dishes that make people smile.


Colin Miles, Butcher/Charcuterist, Leon's Full Service and Pura Vida

I don't really have any hand-me-downs or knives given to me by a dying friend. However, just the other day I broke a knife that had belonged to my dad. It was just some random French knife he had, nothing special. Still, I couldn't help but feel bad. I'm not even sure he knew I had it.

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