Prized by Pro Chefs, This $26 Japanese Kitchen Tool Is Underrated as Hell

This is Chef’s Staples, where professional chefs dish on the gear they couldn’t cook without. This week: Chef Anthony Alaimo of 101 North in Los Angeles, California.

Chef Anthony Alaimo may have gotten his start cooking in New York City, but his skill led him to work in kitchens from Macau — where he earned a Michelin star as chef de cuisine at Ristorante Il Teatro — to Las Vegas. Currently, Alaimo is situated in Los Angeles where he heads the kitchen at 101 North, a New American eatery in Westlake Village. The well-traveled chef’s experiences around the world are reflected in his kitchen essentials, which includes staples such as a Japanese mandoline and an Italian pasta maker.

Benriner Mandoline Slicer

“Benriner’s Japanese mandoline is at the top of my must-have list. This green mandolin that has been torturing the fingertips of chefs for years is a must-have for efficient production. Once you get comfortable with it, this mandolin stays sharp and lasts.”

Imperia Pasta Maker Machine

“Imperia’s pasta machine is a reliable workhorse. The attachments are versatile and are easy to switch out.”

Aritsugu Utility Knife

“This Japanese utility knife from Aritsugu is a must-have! I found this knife 10 years ago at a market in Kyoto, and it has been my go-to knife ever since. Whether it’s cleaning fish, working with meat or slicing vegetables, it’s the most useful knife I have.”

Edlund Kitchen Tongs

“Kitchen tongs by Edlund are the only tongs we use. They last forever and have the best grip.”

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