Not your mother’s dinner spoon

A spoon is a spoon is a spoon, right? Not according to thousands of chefs working in esteemed restaurants. In the world of professional kitchens, one spoon rules them all: the Kunz spoon. Developed by chef Gary Kunz during his time at New York City restaurant Lespinasse, over the years this seemingly humble piece of kitchen equipment has developed a cult-like following.

Kunz demanded precision in his kitchen and required all of the cooks to use standardized tools. Frustrated because he could not find one spoon that would do all of the tasks he needed a spoon to do, the chef designed a multi-tasking tool that had all of the attributes he desired. The Kunz spoon is larger than a regular dinner spoon and has a longer handle. But size isn’t the only thing that separates the Kunz spoon from its pedestrian relatives. According to JB Prince (the official purveyor of the spoon), the “generous size and rounded bowl allow for precise measurements and effortless mixing, while the flat edge makes it ideal for spreading sauces and garnishing dishes.” The tapered tip allows for precise distribution, and the spoon is exceptionally well-balanced.

Chefs around the world regard their Kunz spoons as indispensable. Thomas Keller finds it to be essential, and Hugh Acheson always travels with two Kunz spoons in his carry-on bag. For a relatively low price, you too can own a tool prized by top chefs. A two-piece set at JB Prince, which includes one regular and one small Kunz spoon plus a canvas storage roll, clocks in at just $37.90 USD. You can buy an individual regular size spoon for just under $14, although a limited-edition gold version will set you back $46.50.