knife skills!

It's a Fibrox stamped-steel and molded-plastic utility-grade knife; most every "house knife" (restaurant-provided as opposed to personally owned) I've ever used is if not that brand then something identical. $40-50 for a chef's knife like he's using.

While I probably wouldn't use one myself for slicing sashimi or brunoising a shallot, they're great for most everything routine - like slicing melons. The sharpness is far more important than the overall quality there.

for certain moves. I would like to know what that glove is made of and where to get one.

people get for when using a mandolin. You can find them many places if you Google. They are worth having.

It's designed to turn amputations and severed ligaments into stitches and butterfly strips, it's not chainmail - a sharp knife will whack through one about difficultly as pig skin. I have a scar from thinking it would stop the blade...it more slows it down a bit. He's far too skilled to be jamming a blade into his hand, and his purposeful, sweeping motion would slice that glove to ribbons anyway.

Oh well… I like to be at one with my fruit and vegetables, anyway…