In “The Bear,” whose second season returned to Hulu last week, no prop is more significant than each chef’s respective knife. For a series known for showcasing the very real highs…
last week, no prop is more significant than each chef’s respective knife. For a series known for showcasing the very real highs and exceptionally difficult lows inside the restaurant industry, getting the tool that every chef needs just right was imperative., for example, that subtly hints for the first time at the tortured chef’s history working in fine dining restaurants, which he so bashfully tries to hide.
“We wanted him to have one thing that wasn’t pedestrian because he had already gone to New York, he had already gotten that James Beard Award,” the show’s prop master Laura Roeper tellsIn season 1, it’s this same knife that he accuses his coworkers of stealing only to find out that he had dropped it under the stove — a sign that he was losing his footing.
“It’s a symbol that he really is collaborating and letting her shine,” Roeper says. “It’s an art, not just a knife.” From workhorse Mac knives to Japanese steels to cleaver and butcher blades, Roeper detailed every single knife featured in “The Bear” and their significance. Here’s where you can buy your own:Carmy switches between the Yoshimi Echizen 240mm and 150mm, in addition to the Gesshin 210mm, throughout seasons 1 and 2 — all of which are from Japanese Imports in Beverly Hills. “The thing about that place is all the Japanese knives are hand forged,” Roeper says.
“And yes, they do come with a wooden sheath,” Roeper continues. “That’s to protect the knife, but also to protect anyone who would accidentally be messing with it. These knives will cut you so quickly, you won’t know what you’re doing. They are so sharp. They’re taken care of very differently. There’s only one or two places in Chicago that knows how to sharpen them.”
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