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"Cheesy comparisons aside, the reason chefs are responsible for their own knives boils down to subjective preferences and comfort. "I want the knife to be an extension of my arm and my hand," says Fredrik Berselius, executive chef at Aska. Since there are far too many variables that go into a knife's design-handle shape, blade shape, weight, balance, material, and so on- determining which knife is the best knife is fundamentally impossible."
"Chef Neel Kajale of Adda prefers a short and stocky German-style chef's knife. "It is the most quintessential knife because it does everything." German knives are heavier in the hand, with thick blades and sturdy handles. Unlike most Japanese knives, this German knife features a bolster at the base of the blade. This provides additional weight and leverage for tasks requiring a little more muscle, like breaking down a chicken."
"Lightweight and razor-sharp, gyuto knives are typically longer than their santoku-style cousins. The pointed tip allows for super-precise cuts. "I love the sleekness of it," says Jackie Carnesi of Kellogg's Diner, "Maybe it's weird to say, I just find this to be a very sexy knife." Honesuki knives have a tapered triangular blade with a sharp tip and a sturdy spine. In the kitchen at Musket Room, chef Mary Etta likes a honesuki"
Most professional kitchens provide tools and cookware while chefs typically bring and use their own knives. Knives serve as essential, personalized extensions of a chef's hand because handle shape, blade geometry, weight, balance and material affect comfort and performance. German-style chef's knives are short, stocky and heavy with bolsters that add weight and leverage for tasks like breaking down chickens. Gyuto knives are lightweight, razor-sharp and typically longer, offering a pointed tip for highly precise cuts. Honesuki knives have a tapered triangular blade, a sharp tip and a sturdy spine suited for specific boning and jointing tasks.
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