The 10 Knives Pro Chefs Really Use in Restaurants | Restaurant Talks | Bon Appétit
Published February 12, 2026
Views 237K | Likes 3.25K | Comments 197
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About
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…
- Published
- February 12, 2026
- Made for kids
- No
More features coming
We're working on new analytics and tools. Stay tuned.