10 Knives Pro Chefs Use in Restaurants | Bon Appétit

Essential Chef Knives and Their Uses

• 🔪 The 6-inch chef's knife is a classic, quintessential knife used for almost all tasks in the kitchen.
• 💡 Japanese knives are often preferred for their versatility, featuring narrow, thin, and lightweight blades that feel like an extension of the hand.
• ⚖️ German knives are heavier with a thicker blade, making them durable and longer-lasting, though they take longer to sharpen.

Specialized Knives for Specific Tasks

• 🥩 The Masanobu Honosuki knife is primarily used for poultry and removing meat from the bone, featuring a tapered edge and sharp tip for maximum yield.
• 🥕 The Boonka knife has a very flat edge and pointy tip, making it precise for cutting vegetables and trimming fish.
• 🧅 The petty knife is a smaller, versatile knife ideal for intricate tasks like cutting shallots, fruits, and vegetables, and is easy to sharpen.
• 🍣 A Sun Premier Chef's knife is a Japanese all-purpose knife, originally for slicing meat thinly, now used for various tasks with a light handle for control.

Material and Maintenance Considerations

• ⚙️ Carbon steel knives, like the Masanobu, are sturdier and hold an edge longer but require more care to prevent rust, often needing drying and oiling after use.
• 🧼 Blue carbon steel knives offer excellent performance but are prone to rust and require thorough drying after each use.
• 🍞 Serrated knives are essential in bakeries and pastry kitchens for cutting through tough crusts (like sourdough) or delicate items (like cakes) without crushing them.
• ✨ Serrated edges stay sharper longer, making them a low-maintenance option for those who prefer not to sharpen knives frequently.