The 18 tools we actually use.

A 12-inch workhorse skillet for sears, sauces and even cobblers.

Polished triple-ply saute pan with straight sides and a tight lid.

A heavy enameled oven for stews, breads and braises.

A flat-bottomed carbon steel wok for restaurant-style stir fries at home.

A polished copper saucepan with stainless lining for delicate sauces.

An 8-inch carbon steel chef knife with a Japanese profile.

A 7-inch granton-edged santoku for fast vegetable and fish work.

A wide serrated knife that glides through crusty loaves and ripe tomatoes.

A complete starter set in a slim walnut block.

A reversible bamboo board with juice grooves on one side.

Heirloom-quality cherry wood spoons, spatulas and turners.

A nested set of three borosilicate glass bowls with lids.

Acacia wood mills with adjustable steel grinders.

A 58 mm brass tamper for evenly extracted espresso.

A glass V60-style dripper, server and filters in one starter kit.

A 325 W tilt-head stand mixer with stainless bowl and 3 attachments.

A powerful immersion blender with three attachments and variable speed.

A classic 32 oz French press in stainless and borosilicate glass.