# 10 Chefs Answer: The Knives They Can't Live Without | Restaurant Talks | Bon Appétit Source: https://www.youtube.com/watch?v=LcvAun4Jr70 Recap page: https://rapidrecap.app/video/LcvAun4Jr70 Generated: 2026-02-12T17:45:09.876+00:00 --- ## 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. ![Screenshot at 00:16: Neel Kajale, Executive Chef at Adda, presents his Wüsthof Chef's Knife, explaining that its weight makes it suitable for tasks like breaking down chicken, making it the most essential knife.](https://ss.rapidrecap.app/screens/LcvAun4Jr70/00-00-16.jpg) **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. ## Detailed Analysis The video showcases ten different chefs sharing their indispensable kitchen knives. Neel Kajale (Executive Chef, Adda) favors the Wüsthof Chef's Knife (00:16), valuing its weight for heavy tasks and versatility. Jackie Carnesi (Executive Chef, Kellogg's Diner) prefers the Misono Honesuki Knife (1:11), highlighting its narrow, sharply tipped blade for precise deboning of poultry. Fredrik Berselius (Executive Chef, Aska) prefers the Gyuto Knife (1:14) due to its light weight and excellent balance for long cutting motions. Alec Horen (Former Executive Chef, St. Anselm) champions the small Petty Knife (04:36) for detailed work like mincing shallots or peeling fruit, especially when space is limited. Atsushi "ATS" Kono (Executive Chef, Kono) also prefers a Petty Knife (04:39), valuing its smooth feel and strong handle. Tania Onufrak (General Manager, Veselka) relies on her Shun Premier Chef's Knife (05:55), noting its blue carbon steel construction holds an edge well and its double-bevel shape aids in precise cutting of vegetables like scallions. Mary Attea (Executive Chef, Musket Room) loves her Misono Honesuki Knife (02:24) for its sturdy spine and pointed tip, ideal for separating meat from bone. She also notes the carbon steel requires careful drying. Finally, Miro Uskokovic (Executive Chef, Hani's) emphasizes that a Serrated Knife (07:56) is an absolute must, particularly in baking for cleanly slicing soft items like high-fat cakes or crusty breads without crushing them. ### Western Chef's Knife Preferences - Neel Kajale favors the Wüsthof Chef's Knife for versatility and weight (00:16); Fredrik Berselius prefers the Gyuto Knife for its balance and smooth cutting motion (1:14). ### Specialty Japanese Knives - Jackie Carnesi uses a Misono Honesuki Knife for precise butchery, noting its narrow blade (02:24); Atsushi "ATS" Kono favors a Petty Knife for detailed work (04:39). ### Carbon Steel Utility - Tania Onufrak praises her Blue Carbon Steel Jikko Knife for maintaining a sharp edge and requiring diligent drying (06:47). ### Small & Detail Knives - Alec Horen highly recommends the Petty Knife for small prep tasks like peeling citrus or fine dicing, especially in confined stations (04:36). ### The Baker's Essential - Miro Uskokovic states a Serrated Knife is a must-have, crucial for cleanly slicing soft cakes or crusty bread without compressing the texture (07:58). ### Demonstrations - Chefs demonstrate cutting various items including pears (01:29), chicken (01:39, 05:37), green onions (07:01), and peeling citrus (08:07). ![Screenshot at 00:16: Neel Kajale holding up his Wüsthof Chef's Knife, identifying it as the most classic and versatile knife.](https://ss.rapidrecap.app/screens/LcvAun4Jr70/00-00-16.jpg) ![Screenshot at 01:11: Jackie Carnesi presenting her Misono Honesuki Knife, characterized by its sharply pointed tip, used primarily for poultry butchery.](https://ss.rapidrecap.app/screens/LcvAun4Jr70/00-01-11.jpg) ![Screenshot at 02:34: Mary Attea showing the tapered, triangular tip and sturdy spine of her Misono Honesuki Knife while explaining its use in meat preparation.](https://ss.rapidrecap.app/screens/LcvAun4Jr70/00-02-34.jpg) ![Screenshot at 03:48: Maria Barriga holding up her large Bunka Knife, noting its flat edge and pointed tip make it precise for slicing vegetables and fish.](https://ss.rapidrecap.app/screens/LcvAun4Jr70/00-03-48.jpg) ![Screenshot at 07:56: Miro Uskokovic displaying the serrated edge of his bread knife, explaining its necessity for cutting soft baked goods without crushing them.](https://ss.rapidrecap.app/screens/LcvAun4Jr70/00-07-56.jpg)