10 Chefs Answer: The Knives They Can't Live Without | Restaurant Talks | Bon Appétit

Quick Overview

Ten professional chefs, including Neel Kajale, Jackie Carnesi, Fredrik Berselius, Mary Attea, Alec Horen, Atsushi "ATS" Kono, Tania Onufrak, and Nhu Ton, reveal their single favorite knife for various tasks, highlighting the unique utility of Western chef's knives, Japanese Gyuto and Honesuki, carbon steel knives, petty knives, and serrated knives.

Key Points: Executive Chef Neel Kajale prefers the Wüsthof Chef's Knife as the most quintessential and versatile knife, noting its weight helps break down bones. Executive Chef Jackie Carnesi favors the Misono Honesuki Knife for butchering poultry and meat, appreciating its light weight, narrow blade, and sharp tip for navigating bones. Executive Chef Fredrik Berselius champions the Gyuto Knife for its balance and ability to perform long, clean cuts, contrasting it with heavier Western counterparts. Former Executive Chef Alec Horen recommends the Petty Knife for small tasks like fine dice work (e.g., shallots) and peeling citrus, especially in tight kitchen spaces. Executive Chef Atsushi "ATS" Kono loves his Petty Knife for its smooth action and strong handle, which make it feel supportive for detailed work. General Manager Tania Onufrak uses a Shun Premier Chef's Knife (Blue Carbon Steel) because its light weight and double-bevel design make prep tasks like chopping scallions easier and prevent blade rust/tarnish. Executive Chef Miro Uskokovic insists a Serrated Knife is an absolute must, especially in baking for cutting crusty bread or delicate, high-fat cakes without crushing the texture.

Context: The video features ten professional chefs from various New York City restaurants—including Adda, Kellogg's Diner, Aska, St. Anselm, Kono, Oxomoco, Bánh Anh Em, and Veselka—answering the same question: "What is your favorite knife?" Each chef presents their chosen tool, explaining its specific attributes, materials (like carbon steel), and why it excels in their daily kitchen workflow, ranging from heavy-duty butchering to delicate fruit peeling.