Name: The 10 Knives Pro Chefs Really Use in Restaurants | Restaurant Talks | Bon Appétit
Uploaded: 2026-02-15T21:58:15.000Z
Duration: 9 min 12 s
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Maybe it's weird to say, I just find this to be a really sexy knife.

So I think the 6 inch chef's knife from Wusthof is one of my most favorite knives to use in the kitchen.

A chef's knife is what you've seen in books, the most classic looking knife.

It is the most quintessential knife because it does everything.

I have a Japanese knife and a German knife in my hands and both of them are fundamentally so different.

So that is called the bolster of the knife.

You want to go down the wishbone and break it.

This heavy piece of metal that kind of breaks down bones.

A German knife takes much longer to sharpen because the metal's much thicker, but

that also means that the blade lasts for much longer.

A German knife definitely feels much heavier, but that also gives a lot of people control.

I've actually had this knife for more than seven years now.

So it has really been a trusted old friend.

And that is one thing with German knives.

Just like German cars, they last you a while.

The knife I use the most is the Masanobu Gyuto knife.

The Gyoto is one of the best knives I've used.

I just find that it's a little bit more versatile when it comes to doing different tasks.

It's a relatively narrow, thin blade, which makes it lightweight and.

And I like it because of the feel in your hand.

And I want the knife to be an extension of essentially my arm and my hand.

So the Gyoto knife also has a little bit like less of a rock than you'll find in a western knife, meaning that it's straighter down in the back as opposed to like a very curved blade.

The handles are often heavier and bulkier on a Western knife.

And also when I hold this knife, I don't hold it in the handle.

The other fingers are just sort of guiding the knife.

You don't have any screws or bolts or nails, which forces you to actually put the pressure on the blade and not put the pressure on the handle.

So when you push down, it's the blade that goes through.

My favorite knife is my misona honosuke knife.

The honosuke knife is primarily used for poultry.

I love to use it, though, for other cuts of meat where I need to remove the bone.

It has a tapered edge, bit triangular, with a really sharp tip and a sturdy spine.

So it's really good for getting in and getting pieces of meat off the bone and getting as much yield as possible.

As a chef with somewhat smaller hands, I love this because it.

It is a smaller knife, and it allows me to feel really confident when I'm using it.

It does have a really nice weighted handle, so you feel like it is sturdy in your hand.

But the rest of the knife feels pretty light and easy to maneuver around whatever you're cutting.

This specific misono is carbon steel, which is a much sturdier, stronger steel.

So it does hold its edge a bit longer, which is really nice.

It is a bit more difficult to sharpen, and

it does rust more often if you don't really care for it.

But I do kind of like the patina and the stains that have grown over the years.

It's important that it stays very dry when you're done using it.

So I always like to dry it really well and then just give it a little drip of a neutral oil.

I've had this misona knife for, I would say, at least 12 years now.

There were some times in my career where I would butcher cases and cases of chicken, so I invested in this, and

it's just become one of my favorite standbys when I'm doing butchery.

The knife that I use the most is this one that's called bunka.

The bunka knife is different from other knives because it has a very flat edge and it has this pointy tip, which makes it very precise for different things like cutting vegetables, trimming fish, among other things.

Because of this, like, surface that it has, you kind of have to go like this, and

it gives it, like, a big range of motion and very precise as well.

Of course, I use it a lot, so I have to sharpen, like, at least once a week.

But because of the blade and how thin it is, it stays sharp very long time.

It's a really good option for home cooks because it's not as intimidating as a big chef's knife, so anyone could have it.

I always recommend a petty knife to any new chef.

So petty knife is smaller than Other knives, it's great for getting around small things and cutting brunoise and shallots and laying fish, cutting steaks, really everything.

And they're quite easy to sharpen because they're so small.

A petty knife, usually Japanese technique for pickles, fruits and vegetables.

even the last restaurant I worked at, I got yelled at a lot for this Because I worked at the grill station, I would use this knife.

They were always telling me use a meat slicer, use a bigger knife.

I just liked using this because I didn't have much space.

That's the other thing that I like about this knife.

If you work in a station that's very crowded and you don't have a lot of space, you can easily just have it and not worry about it being in the way.

At home you don't want to use maybe big knife, be too scared sometimes.

One petty knife because you can use anytime, anything you don't have to shopping all the time.

Especially strong handle, very light and strong tips.

The knife I use the most is San premier chef's knife.

This is classic Japanese knife which originally was made for slicing the meat very thinly.

But right now it's honestly all purpose chef's knife.

In Ukrainian cuisine we have a lot of vegetables which are bigger in size, like beets, potatoes, carrots.

The handle feels really light and I feel like I'm in control so I don't have to push it.

It just goes through the foot and it has very nice rocking motions.

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

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