Name: 專業主廚們在餐廳裡真正愛用的10把刀！| 餐廳對談 | Bon Appétit (The 10 Knives Pro Chefs Really Use in Restaurants | Restaurant Talks | Bon Appétit)
Uploaded: 2026-02-15T22:02:06.000Z
Duration: 9 min 12 s

程度副詞

Maybe it's weird to say, I just find this to be a really sexy knife.

講起來可能有點怪，但我就是覺得這把刀超有型的。

So I think the 6 inch chef's knife from Wusthof is one of my most favorite knives to use in the kitchen.

所以我覺得 Wusthof 這把六吋的主廚刀，是我在廚房裡最喜歡用的刀之一。

A chef's knife is what you've seen in books, the most classic looking knife.

主廚刀就是大家在書裡看過的那種，最經典造型的刀。

It is the most quintessential knife because it does everything.

它最能代表一切，因為什麼都能做。

I have a Japanese knife and a German knife in my hands and both of them are fundamentally so different.

我手上有日式刀和德式刀，兩者基本上差異很大。

So that is called the bolster of the knife.

而且你可以用它來做很多事情。

You want to go down the wishbone and break it.

This heavy piece of metal that kind of breaks down bones.

這個沉甸甸的鋼材，可以幫你分解骨頭。

A German knife takes much longer to sharpen because the metal's much thicker, but

德國刀要磨很久，因為它的金屬比較厚，但是

that also means that the blade lasts for much longer.

A German knife definitely feels much heavier, but that also gives a lot of people control.

德國刀拿起來確實比較重，但這也讓很多人覺得很有掌控感。

I've actually had this knife for more than seven years now.

我這把刀其實已經用了七年多了。

So it has really been a trusted old friend.

所以它真的是我一個值得信賴的老朋友。

And that is one thing with German knives.

Just like German cars, they last you a while.

就像德國車一樣，可以用很久。

The knife I use the most is the Masanobu Gyuto knife.

我最常使用的刀子是 Masanobu Gyuto 主廚刀。

The Gyoto is one of the best knives I've used.

Gyuto 是我用過最棒的刀子之一。

I just find that it's a little bit more versatile when it comes to doing different tasks.

我發現它在處理不同任務時，會稍微更萬用一些。

It's a relatively narrow, thin blade, which makes it lightweight and.

它有著相對窄、薄的刀刃，這讓它很輕巧。

And I like it because of the feel in your hand.

而且我喜歡它拿在手裡的感覺。

And I want the knife to be an extension of essentially my arm and my hand.

我希望刀子能成為我手臂和手的延伸。

So the Gyoto knife also has a little bit like less of a rock than you'll find in a western knife, meaning that it's straighter down in the back as opposed to like a very curved blade.

所以Gyuto刀的刀背也比你在西式刀上看到的稍微平直一些，意思是它的刀背比較直，不像有些刀刃有很彎曲的弧度。

The handles are often heavier and bulkier on a Western knife.

西式刀的刀柄通常比較重、比較粗。

And also when I hold this knife, I don't hold it in the handle.

而且我拿這把刀的時候，不是握在刀柄上。

我是用指尖握，實際上是握著刀刃。

The other fingers are just sort of guiding the knife.

You don't have any screws or bolts or nails, which forces you to actually put the pressure on the blade and not put the pressure on the handle.

你沒有任何螺絲、螺栓或釘子，這讓你必須實際施力在刀刃上，而不是握柄上。

So when you push down, it's the blade that goes through.

所以當你往下壓時，是刀刃在切進去。

講起來可能有點奇怪，但我真的覺得這是一把很讚的刀。

My favorite knife is my misona honosuke knife.

我最喜歡的刀是我的Misona Honosuke刀。

The honosuke knife is primarily used for poultry.

這把 Honosuke 刀主要用於處理禽類。

I love to use it, though, for other cuts of meat where I need to remove the bone.

不過，我喜歡用它來處理其他需要去骨的肉類。

It has a tapered edge, bit triangular, with a really sharp tip and a sturdy spine.

它有錐形邊緣，有點三角形，刀尖非常銳利，刀背也很堅固。

So it's really good for getting in and getting pieces of meat off the bone and getting as much yield as possible.

所以它非常適合深入骨頭，把肉從骨頭上切下來，並盡量提高利用率。

As a chef with somewhat smaller hands, I love this because it.

身為一個手比較小的廚師，我喜歡這把刀，因為它。

It is a smaller knife, and it allows me to feel really confident when I'm using it.

它是一把比較小的刀，讓我在使用時感覺很有信心。

It does have a really nice weighted handle, so you feel like it is sturdy in your hand.

它有一個很不錯的配重手柄，所以你感覺它握起來很穩。

But the rest of the knife feels pretty light and easy to maneuver around whatever you're cutting.

但刀子的其他部分感覺很輕巧，方便你在切割任何東西時靈活操作。

This specific misono is carbon steel, which is a much sturdier, stronger steel.

這把 Misono 是碳鋼的，這是一種更堅固、更強韌的鋼材。

So it does hold its edge a bit longer, which is really nice.

所以它能保持鋒利的時間稍微長一點，這真的很棒。

It is a bit more difficult to sharpen, and

it does rust more often if you don't really care for it.

如果你不好好照顧它，它也會比較容易生鏽。

But I do kind of like the patina and the stains that have grown over the years.

但我還蠻喜歡它這些年來累積的銅綠和汙漬。

It's important that it stays very dry when you're done using it.

所以用完之後，讓它保持非常乾燥就很重要。

So I always like to dry it really well and then just give it a little drip of a neutral oil.

是以我總是喜歡把它徹底擦乾，然後滴一點中性油。

I've had this misona knife for, I would say, at least 12 years now.

我這把 Misono 刀，我大概用了至少 12 年了。

There were some times in my career where I would butcher cases and cases of chicken, so I invested in this, and

我職業生涯中有時候會處理很多很多的雞肉，所以我投資了這把刀，

it's just become one of my favorite standbys when I'm doing butchery.

當我在處理肉類時，它就成了我最喜歡的工具之一。

The knife that I use the most is this one that's called bunka.

我最常使用的刀子是這把叫做 bunka 的。

The bunka knife is different from other knives because it has a very flat edge and it has this pointy tip, which makes it very precise for different things like cutting vegetables, trimming fish, among other things.

這把 bunka 刀跟其他刀子不一樣，它的刀刃非常平，而且有個尖尖的刀尖，這讓它在處理蔬菜、修整魚肉等各種用途時都非常精準。

Because of this, like, surface that it has, you kind of have to go like this, and

因為它有這樣的平面，你得像這樣操作，

it gives it, like, a big range of motion and very precise as well.

這樣它就能有很大的活動範圍，而且也非常精準。

Of course, I use it a lot, so I have to sharpen, like, at least once a week.

當然，我用得很凶，所以至少要一個禮拜磨一次。

But because of the blade and how thin it is, it stays sharp very long time.

但因為它的刀刃和厚度很薄，所以能保持鋒利很久。

It's a really good option for home cooks because it's not as intimidating as a big chef's knife, so anyone could have it.

這對家庭廚師來說是個很棒的選擇，因為它不像主廚刀那麼有壓迫感，所以任何人都可以用。

I always recommend a petty knife to any new chef.

我總是推薦新手廚師一把 petty knife。

我認為，petty knife 是最棒的刀。

So petty knife is smaller than Other knives, it's great for getting around small things and cutting brunoise and shallots and laying fish, cutting steaks, really everything.

所以 petty knife 比其他刀小，很適合處理小東西、切小丁、洋蔥和處理魚、切牛排，真的什麼都可以。

And they're quite easy to sharpen because they're so small.

而且它們因為很小，所以很好磨。

A petty knife, usually Japanese technique for pickles, fruits and vegetables.

petty knife，通常是日式技巧，用來處理醃漬物、水果和蔬菜。

even the last restaurant I worked at, I got yelled at a lot for this Because I worked at the grill station, I would use this knife.

即使是我之前工作的最後一間餐廳，我因為這樣被罵了很多次，因為我在烤肉臺工作，我會用這把刀。

They were always telling me use a meat slicer, use a bigger knife.

他們總是叫我用切肉機、用大一點的刀。

I just liked using this because I didn't have much space.

我就是喜歡用這把，因為我空間不多。

That's the other thing that I like about this knife.

這也是我喜歡這把刀的另一個優點。

If you work in a station that's very crowded and you don't have a lot of space, you can easily just have it and not worry about it being in the way.

如果你在一個很擁擠、空間不大的工作站工作，你可以輕鬆地帶著它，不用擔心它會擋路。

At home you don't want to use maybe big knife, be too scared sometimes.

在家裡你可能不想用大刀，有時候會太害怕。

One petty knife because you can use anytime, anything you don't have to shopping all the time.

一把小刀，因為你可以隨時用，什麼東西都不用一直買。

Especially strong handle, very light and strong tips.

手柄特別堅固，刀尖非常輕巧又結實。

The knife I use the most is San premier chef's knife.

我最常用的刀是 San premier 主廚刀。

This is classic Japanese knife which originally was made for slicing the meat very thinly.

這是一把經典的日式刀，原本是用來把肉切得很薄。

But right now it's honestly all purpose chef's knife.

但現在它真的是一把萬用主廚刀。

In Ukrainian cuisine we have a lot of vegetables which are bigger in size, like beets, potatoes, carrots.

在烏克蘭料理中，我們有很多蔬菜體積比較大，像是甜菜根、馬鈴薯、紅蘿蔔。

The handle feels really light and I feel like I'm in control so I don't have to push it.

手柄感覺很輕巧，我覺得很有掌控感，所以不用用力推。

It just goes through the foot and it has very nice rocking motions.

它就這樣切下去，而且有很棒的搖擺動作。

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專業主廚們在餐廳裡真正愛用的10把刀！| 餐廳對談 | Bon Appétit (The 10 Knives Pro Chefs Really Use in Restaurants | Restaurant Talks | Bon Appétit)

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