We asked six of the country's hottest executive chefs to tell us how they slice and dice the delicious meals they cook up in their famous kitchens.
April Bloomfield (pictured, above)
"My favorite is the Misono 440 Molybdenum Santoku, a Western-style Japanese knife that I like because it has a strong, thin blade. It's easy to maintain, too."
Restaurant Marc Forgione, New York City
"Korin's Deba knife is the one I use and love. It's perfect to filet a fish and can be used on my cuts of meat, too."
Recette, New York City
"I have a tattoo of a Misono, my favorite Japanese slicer. If I were in a kitchen with only one knife, this is the one I'd want. I use it for everything."
State Bird Provisions, San Francisco
"I just got an Asai aogami super tsuchime chef's knife. They're handmade in Japan. It's durable, incredibly sharp, and beautiful."
"My favorite is the Takamura HSPS Gyuto [or Japanese chef's knife]. I'm into its sleek design and the thinness of the blade—it's literally like holding a razor."
"The Western-style Kikuichi slicing knife is my favorite. A good knife is all about the way you hold it, and this fits my hand well."
—Courtney Balestier. Follow her @cfbalestier
• • •