Chef John Tufts is an award winning actor and cookbook author.  In addition to performing internationally, he is also the author of Fat Rascals: Dining at Shakespeare's Table, a cookbook that explores the food of Shakespeare's England.

“My favorite piece is the Teton Edge Santoku.  It's perfectly balanced, precise, and makes prep work a breeze. When I'm not using it sometimes I just like to stare at it, it's so pretty.”

Chef Ranga Perera specializes in rustic food with global flavors, and finds inspiration for his engaging service style and magical flavor combinations when he puts his knife down, and casts a rod wherever in the world there's a fish willing to eat his fly offerings.

“My primary blade is the 7-Inch Teton Edge Santuko Blade in Sunburst. I LOVE this knife! I prefer the Japanese ethos of knives: it's very light, incredibly sharp while holding its edge well, and moves very quickly through any food you need to cut. And, because the blade is thinner than standard European knives, it's easier on the wrist during long cooking bouts. I also love the color selection; the Sunburst pattern has all my favorite colors in a single handle, and keeps others from ever touching MY unique blade.”

Chef Marcos Hernandez is happiest in the kitchen, whether cooking for his friends and family or at one of his three restaurants. 

Chopping is a big part of his day to day and a freshly sharpened 9-Inch Chef's Knife from NWKW makes that an easy task.  

Find Marcos' dishes at Streetfood @ The Stagecoach in Wilson or Butter Cafe and Wanderlust Bistro in Victor, Idaho.  Better yet, have him cook for you and your favorite people with Mexican y La Gringa catering. 

Justin is a Chef and Creator based in Seattle, WA dedicated to supporting the next generation of hospitality professionals through content, interviews and educational impact"

“My favorite piece has to be the Desert Ironwood Petty, considering the handle material is as beautiful as it is durable, the blade profile is wildly versatile and adaptable, and the weight makes it a joy to use all day.”  

Justin’s educational company is called Repertoire, where you can find tons of resources including his industry podcast and newsletter. Check out his YouTube channel to keep up with other fun industry content Justin produces too.

Gina Clarke-Helm is a private chef, TV personality, brand ambassador and founder of Malibu Seaside Chef, one of the most sought after private chef and catering companies in California. Her clients include celebrities, musicians, athletes, corporations and local families. She has appeared on numerous television shows including Extreme Chef, Million Dollar Listings, Beverly Hills Housewives, and has been featured in the Los Angeles Times, Malibu Magazine, Authority Magazine, 90265 Magazine, 805 Magazine, Thrive Global, Shout out LA, Coveteur Magazine, and many others. 

“It’s tough to pick a favorite NWKW piece because I use several of their knives each day for specific cheffing needs, but if I had to choose just one knife it would be the 7-Inch Teton Edge Santoku. This is part of the G-Fusion line and they are absolutely incredible knives. They are well balanced and use the highest grade performing steel on the market, comfortable to hold for a long period of time and very efficient. They are beautiful and I feel like I’m holding a piece of art. New West Knives are the most important tools that I use in the kitchen and whether I’m cooking for my family or high profile clients, they perform at the highest level day in and day out.”

Jake Perkinson is a self-taught baker living in Lander, Wyoming specializing in viennoiserie and naturally leavened breads. He started Lander Bread Share, a subscription based bakery, out of his home kitchen in 2020 and had gradually grown into a commercial kitchen downtown.

Accolades: Mark Bittman once tried my bread at a dinner party and called it "damn good."

Our bread and pastries are prepared and baked with creativity and precision. This 3 day process ends with cutting into the finished product. I value that the tools I use are themselves works of art. I also like that it is made locally. I run a small bakery and we do not yet have an automatic bread slicer. The 9-Inch Superbread is our bread slicer. If someone wants their loaf sliced it is easy to do it quickly and cut thin, straight slices through our crusty pain au levain.

Jen Castle and Blake Spalding, chef-owners of Hell’s Backbone Grill in Boulder, Utah, are heading into their 24th season with the restaurant. They’ve both been cooking since they were kids, and even did remote cooking for river trips on the Colorado River at the bottom of the Grand Canyon. Their favorite tools are a good headlamp, salt, and a sharp knife! 

While it’s practically impossible to choose a favorite NW Knife, Jen reaches for her 7-Inch Teton Edge Santoku for most projects, while Blake uses her beautiful ironwood 6-Inch Deli every day. The peacock colors on the Teton Edge ensure that Jen can easily find her knife in a busy kitchen full of plastic black handles. They take their knives with them everywhere, even on vacation, in case they get the opportunity to use them on a steak or a pineapple! 

We are reopening our restaurant in the remote town of Boulder, Utah at the end of March 2023, for our 23rd season. We were recently recognized as a semi-finalist for Outstanding Restaurant in the nation by the James Beard Foundation! 

Alisha Sommer is a passionate home cook, writer, and photographer, in addition to being a wife and mother of three children. She loves incorporating locally-sourced food and wares from St. Helena and Napa Valley, where she and her family make their home.

“My favorite NWKW is the very first one I acquired: the 9-Inch Superbread. I just love how smoothly it handles a crusty loaf of bread, slices cleanly through tomatoes, and cuts a steak so easily. I can do almost everything with this one knife, and on nights when dinner prep needs to be quick, I know I can pull this one knife out and get dinner on the stove quickly.”

Chef Rebekah is a chef, a skier, an angler, an artist, an entrepreneur and an enthusiast of laughter.  She is also the owner and executive chef of Rebekah's Kitchen in Park City, UT. She recently completed shooting a segment with Snowchef and also just competed on Supermarket Stakeout Season 5.

“I can't choose one single favorite NWKW piece but if I had to, the Santoku has to be it because it's a great everyday knife. If I can only take one knife with me it would be that one. I love the shorter, wider blade because it can handle any task.”

Gaby Melian is a professional chef with more than twenty years of experience in the industry and a lifetime dedicated to the knowledge of food and all its colors and flavors.

Chef Gaby was born in Buenos Aires, Argentina, in a family that always loved to cook. Her interest in this art began at a very young age as she always watched her mother and grandmother prepare fabulous dishes for the entire family. They often encouraged her to try new ingredients and let her participate in food preparation, so she grew up wanting to explore cooking in all its forms. Over the years, Chef Gaby has taken different roles in the culinary field; empanada vendor at Food Street Fairs, private chef, culinary instructor, official Food Revolution ambassador with Jamie Oliver (the renowned British chef and founder of Food Revolution), and Manager at Bon Appétit magazine's Test Kitchen. 

Since 2020, she has been working on her projects, authoring two beautiful cookbooks Food Related Stories and Gaby's Latin American Kitchen and producing content for her Youtube channel Gaby's Kitchen.

“My first love was the G-Fusion 6-Inch Petty Knife; it is a perfect size and super versatile. I use it daily and it is one of the knives I recommend the most for beginners! I have small hands, so I do not need to hold a huge knife. NWKW is an excellent quality, American-made knife built for a lifetime! I love their colorful design and wish them a Happy 25th Anniversary; cheers to many more!”Answer goes here...

Mandela is an international adventure guide, wildlife conservationist and producer of the adventure radio and podcast series, The Trail Less Traveled. She guides whitewater expeditions in the Grand Canyon, the Middlefork of the Salmon, Southern Africa and Morocco. She guides kayaking expeditions in Fiordland National Park, New Zealand and recently swam the entire length of the Grand Canyon with a boogie board during the COVID-19 lockdown. She is dedicated to cultural outreach in public schools worldwide while documenting humanity through creative storytelling. Mandela teaches primitive skills, knife and tomahawk throwing, and lives in an old Land Rover Defender in the forest outside Missoula. She drives wild land fire trucks and works full time for the National Wildlife Federation Outdoors.

“My favorite knife is the Bird and Trout because it serves as my most essential survival tool and adventure companion. This little knife has traveled the rivers of the world whilst holding its edge without a hint of rust. It's light enough to wear while practicing Yoga in the field yet more than capable of field dressing a bull elk. You're more likely to catch me without my cell phone than without this knife.”Answer goes here...