If you ever want to look like you belong in a professional kitchen setting, pull a Gray Kunz Spoon out of your apron pocket. Make sure you pronounce it correctly, as in “koons.” Then, proceed with any of the following tasks: Artfully drizzle dressing over some crisp endive leaves; baste herby juices over a roasted chicken; flip, stir, sauce, plate whatever’s in front of you—oh, and taste it too.
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“Some people might look at them and think they’re soup spoons or serving spoons, but no, they’re cooking utensils,” says senior food editor Anna Stockwell, who keeps hers at home by the stove, where she can get to it faster than if it were tucked inside a drawer. For spooning sauces, scooping contents from a pot to a plate, or pulling a fillet of fish from off out of a pan, “there’s no better option than the Kunz spoon.”
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The late Gray Kunz, chef and restaurateur who formerly ran the kitchen at New York’s Lespinasse, made sure of it. Frustrated that one utensil couldn’t satisfy all his needs, he engineered his namesake tool with all these different use cases in mind. The deep bowl, with its slightly tapered edge, holds 2.5 tablespoons; the handle, short and narrow, is easy to control; the weight—perfectly balanced, and just heavy enough to maneuver with precision—all make it the One Spoon to Rule Them All. He began manufacturing them in the late ’90s, and after becoming available at J.B. Prince kitchen supply store, they quickly made their way into the hands of cooks throughout the restaurant industry.