Optimal length for chef's knife?

[jfresch]

What length do you most prefer? What length is most common/useful?

[mateo21]

To answer the original question, I'd say 8 inches. I used to work in a kitchen store, and the knife we sold FAR more than any other was an 8in chef knife. Most people prefer this -- now whether this is simply from what they've been told or not, I'm not sure.

Honestly, I think, for me, the answer lies in what kind of blade. With a german style chef's I find anything less than 8in. somewhat useless, with a gyuto, something with a little less curve, I'd go for 240-270mm, but a 210 is fun to use. With my current go-to knife, a 220mm Chinese Cleaver (well.. it's japanese) I find it does anything I could ever want a 270mm chef's knife to do, although shorter by 20-50mm. I do think has a lot to do with my cutting style, and the curve of the blade, a large flat section (depending on the profile into which that curve is "built") the more "useable" knife edge there is. Again this is personal opinion, and I wonder how many people feel the same?

[scubadoo97]

May depend on the task but as long as you can tolerate. Bigger is better.

[linengirl]

My 10" chef's knife is the one I love best. It scares some people, but it feels balanced and does a beautiful job of whatever I need it to do.

[sueatmo]

Exactly--it feels balanced in your hand. It is comfortable! You pick it up every day and use it with pleasure. As do I. I love chopping veggies. I'm not fast, but I get better every time I use it. A wonderful tool is wonderful. Yes!

[sueatmo]

I think which length is most useful depends on several things, including size of the hand using it. I started with a Henckels 8 inch. I found by chance a 10 inch Henckels/Zwilling Twin 4 star II at a very good price, and I bought it and had Mr. Sueatmo give it to me for Christmas. I truly love using the knife. I would never go back to an 8 inch. And, the more I use it, the better I like it.

[Uncle Bob]

Handle several knives....buy the one that "feels" good/comfortable in your hand.

Fun!

[sunshine842]

actually, I think that's the best advice...I use Wusthof knifes exclusively because I love the way they feel in my hand. Henckel knifes just don't "fit". When I need a new knife, though, I make a beeline for the Wusthof counter -- but I still spend several minutes fiddling with the knives, holding them in several different grips (because some knives you use a couple of different ways), and just feeling how they feel in my hand.

I won't buy it if it doesn't feel like an extension of my own hand.

[BobB]

My favorite is a 10" carbon steel Sabatier, my trusty companion for several decades now. But my wife, who has very small hands, finds it too big for comfort and prefers her little six-incher.

[cowboyardee]

Personal preference mainly. Though anything super short (like 5 inches) starts getting pretty limited in terms of things it can't cut easily.

I personally prefer Japanese chef knives, and with those I like both 240 and 270 mm blades (about 9.5 inches and 10.6 inches respectively). Most of these Japanese knives are so light and nimble that a 9.5 inch gyuto is as easy to control as an 8 inch Western chef knife.

Longer knives are more versatile (can cut bigger things & more things at the same time; they also make better slicers and work better for bread) but need more space and are harder to control. That 240 to 270 mm range feels right to me.

[Bada Bing]

I bet 8" is most common. But I most enjoy my 10" Messermeister. I remember Sara Moulton, a very small woman, likewise wielding such a knife most of the time in her shows.

Despite the larger size, the tip is really good for small work (like routing out an eye in a potato), it's unbeatable for mincing garlic, and the greater length is handy for larger tasks (like slicing a flank steak, halving a melon, etc. I can't really remember a time when I felt the knife was too large for anything, except paring operations, like peeling an apple.

But as everyone will say, you need a knife that feels good in your hand. This is not one of those things to do over mail order, if you can avoid it.

[J.Dish]

I met Sara Moulton, she is tiny! And yes, she does use a large knife.

My 10" is great for all sorts of stuff.

At home I find myself using my Global GS-58 more than anything, and it's tiny. I even use it to breakdown chicken with it, but often wish I was using something bigger.

[John E.]

I have a 10", a 9", and several 8" chef knives. I prefer the 8 " knives for most uses. I still occasionally use the 10" knife but also find myself using a Chinese cleave for say, winter squash.

[wattacetti]

I think this is based on personal preference.

My chef knife is 10" and my favorite blade is a 11.5" yanagi. Others I know prefer a 6" or a middle-of-road 8"

[sunshine842]

my chef's knife used to be 9" until I dropped it on the tile floor and broke the tip....Took it to the excellent knife shop here in my town and they put a new point on it....so now it's probably the only 8-1/2" chef's knife in captivity.....