This sleek white shop in Mile End sells a global range of gear for making the soufflés and terrines of the classic Gallic repertoire. Don’t Miss: Local craftwork, such as Mapleware scoop-shaped paddles by Québécois artisan Tom Littledeer and a ceramic mortar and pestle by Atelier Orange.
Bridge Kitchenware, Roseland, New Jersey
New Yorkers who once patronized this 63-year-old restaurant-supply company’s Manhattan location (now closed) know it’s worth the 45-minute schlep to the northeastern Jersey incarnation, a one-stop warehouse for professional-quality equipment. You can also find bakeware, bowls, glassware, and even vintage restaurant china suited for home kitchens. Don’t Miss: Bridge’s own black steel omelette pans, once favored by loyal customer Julia Child.
In the gastronomically focused Ferry Building Marketplace, Culinaire is where you can sift through generations-old antiques: butcher blocks and pot racks, cheese-making equipment, oyster plates and asparagus cradles, hand-cranked coffee grinders, and eel forks. Don’t Miss: A bone-handled corkscrew for that side trip to Napa.
This First Arrondissement spot is the ne plus ultra of haute cookware. The staff can be chilly, but if you show an appetite for petite tartlet rings and copper turbot kettles from Normandy, the temperature swiftly rises. Look for paring knives from Déglon and steel whisks large enough to whip up a king-size gâteau. Don’t Miss: The brass duck press and hâtelets (decorative skewers) adorned with flying pigs, roosters, and rabbits.
On the corner of a fashionable square, David Mellor has been stocking London’s most elegant kitchens with house-brand tableware for 40 years. The basement showroom is dedicated to serious gadgets (potato ricers; poultry shears; cast-iron scales) and serving accessories (cocktail shakers; rosewood salad spoons), while the street-level display features Mellor’s own line of carbon and stainless-steel knives, among other artisanal options. Don’t Miss: Sarah Petherick’s elegant buffalo-horn citrus press and egg spoons.
Sushi chefs who arrive at the crack of dawn for the finest-grade tuna and yellowtail in the massive, centrally located Tsukiji-Jogai Market head to Sugimoto, sandwiched between other specialty stalls, to have their knives professionally honed. Sugimoto knives are hand-forged and tempered from Japanese steel and designed for highly specific tasks, such as slicing the famously lethal fugu, filleting eels, and chopping soba noodles. Western and Chinese-style knives are also available. Don’t Miss: Three grades of whetstones to keep your new takohiki sashimi knife razor sharp.