I discovered recently that salmon goes really well with pasta and this is another great example. I was impressed with the author’s cutting technique for the cherry tomatoes, but I lamented that any knife in my kitchen would turn that technique into a ruinous affair. I asked him for some insight, and his response is copied below:

“Make sure to get a knife from high quality steel, which should be at least 50 dollars or Euros for a 20 cm (8″) chef knife. You can choose between Japanese steel (will stay sharp longer but difficult to sharpen), French steel (easy to sharpen but you will need to do it often) or German (something in between — I own German knives myself). Also, try how the knife feels before buying because that is a personal thing. Hope this helps.”

Thank you, Stefan!