FindEatDrink: 5 Chefs, 5 Knives

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Edition: 25 August, 2010

The samurai believes a sword has a soul. Chefs feel the same for their knives. Like an extension of their hand, the knife puts them in contact with the food and allows the artistry to begin. It must have form, function, aesthetics, and craftsmanship. And like a surgeon, it should feel right in the hand.

There is no industry standard. Ask ten chefs, you’ll get ten different knives. We asked five and here are their picks:

MKS Design Knives

Chef: Jamie Bissonnette (Coppa, Toro in Boston, MA)

Why: "Adam Simha uses bicycle handles and hones great steel. I love them."

Buy: Amazon.com

Nenox Yo-Deba

Chef: Tyson Cole (Uchi, Uchiko in Austin, TX)

Why: "I love it because of its versatility. Japanese knives are crafted by masters and are godlike."

Buy: Amazon.com

4 3/4-inch Victorinox Serrated Utility Knife

Chef: Krista Kern Desjarlais (Bresca in Portland, ME)

Why: "I use this mostly for fruits. I can't imaging ever setting up that station without that knife poised to tackle the à la minute prep I do all night for the pastry menu."

Buy: CutleryandMore.com

8-inch Henckels Professional

Chef: Donald Link (Herbsaint, Cochon, Cochon Butcher in New Orleans, LA)

Why: "Always and forever."

Buy: Amazon.com

9-inch Wusthof Classic Cook's Knife

Chef: Gary Danko (Restaurant Gary Danko in San Francisco, CA)

Why: "For everyday, I tend to stick to traditional knives - German or Western-style. A Western knife slices downward and then rocks the tip forward to complete a cut."

Buy: Amazon.com

Knife Styles Of The Rich And Famous...

Custom-made Kramer Knives cost $300 an inch, with a year long waiting list to receive one. Chef Erik Desjarlais (Evangeline in Portland, ME) explains why Bob Kramer is like God, or Eric Clapton.