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

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 vs Western knives, carbon steel vs stainless steel, how blade shape affects control, and which knives are best for home cooks.

Wüsthof Classic 6” Chef’s Knife: https://cna.st/st/wtSnbMr
Masanobu Gyuto: https://www.korin.com/HMB-VGGY-180
Misono Swedish Carbon Honesuki: https://cna.st/st/3UNoJnU
Mercer Culinary M23710 Renaissance, 11-Inch Wavy Serrated Slicer: https://cna.st/st/M79kgJI
Miyabi Kaizen II Utility Knife (bunka): https://cna.st/st/9e4EMFM
Tojiro Fujitora DP Petty 120mm: https://cna.st/st/6nKwVij
Shun Premier Chef’s Knife: https://cna.st/st/eAf0L1u
Jikko Knives: https://jikkocutlery.com/collections/...

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