Turkish Zirh Knife

The chef at Tugay Kasabi restaurant in Antakya, Türkiye, uses a zirh knife—a huge scimitar-esque blade—to finely mince mountains of meats and aromatics to make tepsi kebabi. The large, curved, 3-inch deep blade is wielded with a rocking motion that creates uniformly minced ingredients with just the right texture for kebabs, tripe for iskembe çorbasi (tripe soup), and herbs and peppers.

“His expertise with the huge zirh blade was like watching Jimi Hendrix play ‘Purple Haze,’” Chris Kimball writes, “throwing his upper body into the work, he reduced a mess of ingredients to a fine mince in short order with seemingly little effort.”