Chef Knives 8" or 10" ?

DavidZ

DavidZ

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Oct 30, 2004
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I am looking to get a Chef knife - Which size do you prefer and why?
Thanks,
Dave
 
I prefer an 8" chef knife. I usually only cook for four people or less. 8" gets the job done well. If you generally need to prep more food than for 4 people, 10" maybe good. But you'll also need a larger area to work with too - cutting board and counter space - something I don't have in my kitchen. If you get an 8", however, you'll probably need to get a longer slicing knife, as 8" if often just a tad bit too short to use on a large piece of meat or poultry. But for a single onion, a couple of carrots, chopping garlic, a handful of herbs, chicken parts, 8" is king IMO.
 
10" does more work with less effort if you cut LeCordon Bleu style or Tokyo style. Of course, I also use a 6" serrated utility or a santoku when a 10" blade isn't particularly needed.
 
For the casual cook and for the small family, the 8" will be more useful and more comfortable. That said, a 10" is great if you can used to it. Lots of cooks are intimidated by it. My advice: buy the 8" now and use the daylights out of it for a year; then next year grab a 10" and start getting intimate with it. I use both. When we're doing a big family event, the 10" is in my hand.
 
I like the 8" blade. I usually cook for myself, so I'm not dealing with large amounts of food. The shorter blade is lighter and more nimble. The tip is closer to you, so you don't have to pick up the parer or petty knife for detail work.
 
Thanks all for the information. My search is on - I will try to handle some at some retailers. I will let you know what I choose.
Thanks,
Dave
 
When I got my 300mm Japanese chef's knife, I fell in love after a short period of getting used to it. It cuts so much easier I really notice the difference when I go back to a 10" German pattern chef's knife (which is also thicker in the spine and cutting edge).

Be sure to check out a Japanese/French pattern knife when you look at the German patterns. Depending on whether you "cleave" or do "rocking" cuts, you will find a strong preference for one or the other.
 
Sid Post said:
When I got my 300mm Japanese chef's knife, I fell in love after a short period of getting used to it. It cuts so much easier I really notice the difference when I go back to a 10" German pattern chef's knife (which is also thicker in the spine and cutting edge).

Be sure to check out a Japanese/French pattern knife when you look at the German patterns. Depending on whether you "cleave" or do "rocking" cuts, you will find a strong preference for one or the other.
Click to expand...

Thanks for the opinion! I did end up getting a 10" Shun Kramer, from Sur La Table. What a beauty! Light and what a slicer. It ate up a head of cabbage last night like it was not even there!

Here is a stock picture -
http://www.surlatable.com/product/c...shun+bob+kramer+chef&#8217-s+knife,+8&#34-.do

Sweet Blade. :)
 
For years, my "go to" kitchen knife was a Henckel's 8" utility knife - until I got (for free) a Wusthof Classic 10" chef's knife. Everything is easier with the 10" and I rarely grab the 8" utility knife any more.
 
I like a 7 to 8" for general use and I find it to be too small for slicing or carving meat.

My Global 7" Oriental Chef knife is my right hand.
 
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