The 10 Knives Pro Chefs Really Use in Restaurants | Restaurant Talks | Bon Appétit

Ever wondered what knives top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the knives they can’t live without–from Japanese gyuto and bunka knives to German knives, carbon steel blades, petty knives, honosuki poultry knives, and essential serrated bread knives. Learn the difference between Japanese vs Western knives, carbon steel vs stainless steel, how blade shape affects control, and which knives are best for home cooks. Wüsthof Classic 6” Chef’s Knife: https://cna.st/st/wtSnbMr Masanobu Gyuto: https://www.korin.com/HMB-VGGY-180 Misono Swedish Carbon Honesuki: https://cna.st/st/3UNoJnU Mercer Culinary M23710 Renaissance, 11-Inch Wavy Serrated Slicer: https://cna.st/st/M79kgJI Miyabi Kaizen II Utility Knife (bunka): https://cna.st/st/9e4EMFM Tojiro Fujitora DP Petty 120mm: https://cna.st/st/6nKwVij Shun Premier Chef’s Knife: https://cna.st/st/eAf0L1u Jikko Knives: https://jikkocutlery.com/collections/gyuto-chef-knife Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.