When traveling in Istanbul, Chris Kimball saw chefs using stunning “zirh” knives as comfortably as if they were using a chef’s knife to efficiently mince meat and vegetables. This impressive Turkish knife gets even the most painstaking jobs done in a flash, thanks to its large, curved blade. Use the 3-inch deep blade, which looks like a saber, by rocking it back and forth through a mound of vegetables, meat or herbs. The rocking motion is Turkish chefs’ secret for perfectly uniform chopped meat, peppers and onions for kebabs, with just the right texture—and much less effort.
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Hand-wash, gently dry and wipe with olive oil after each use
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