For Philadelphia chefs, a knife is more than a tool — it’s a slice of life
Heather Thomason, of South Philly’s Primal Supply Meats, is another local butcher whose favorite knife helps her reflect on the start of her career. While training under Aaron Rocchino at the Local Butcher Shop in Berkeley, Calif., in 2013, she grew fond of her 12-inchVictorinox Forschner, thanks to its versatility. “[They] taught me how to do all sorts of brute-force moves using the heel of this knife, like breaking rabbits into pieces and hand-cutting lamb loin chops,” says Thomason, who’s affectionately nicknamed it “The Bone Crusher.”