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/wtSnbMrMasanobu Gyuto: https://www.korin.com/HMB-VGGY-180Misono Swedish Carbon Honesuki: https://cna.st/st/3UNoJnUMercer Culinary M23710 Renaissance, 11-Inch Wavy Serrated Slicer: https://cna.st/st/M79kgJIMiyabi Kaizen II Utility Knife (bunka): https://cna.st/st/9e4EMFMTojiro Fujitora DP Petty 120mm: https://cna.st/st/6nKwVijShun Premier Chef’s Knife: https://cna.st/st/eAf0L1uJikko Knives: https://jikkocutlery.com/collections/gyuto-chef-knife