Dimensions of a 6 inch Chef's knife

tryppyr

tryppyr

Joined
Feb 5, 2010
Messages
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Quick question. I just got my 4 x 12 piece of CPM S35VN, and I cut out the blank for the 6 inch chef's knife for my friend. I made it 2.25 inches from blade to spine, and that sure looks oversized. I recall in the other thread knuckle clearance is important, and I seem to recall someone saying it should be no less than 2 inches wide. Do I recall correctly? Don't want to waste my time making something the is ridiculously off scale.

I did consult some pictures of other chef's knives, but (no surprise) they don't list dimensions.
 
Here's a pic... you can see why I'm concerned.

DSCN9009s.JPG
 
i run taller then most but on a 6 inch i cant see much more then 1.5 inch. 6 inch is more of a utility blade and can be used "off board" on an 8 inch 2 inch and on 10s i like even taller
but like all hunters want slightly different hunting knives chefs can be all over the place on what style they crave
 
go shopping and fondle the ones you like


Then take a pad and pencil along, trace it out right there in the store.
Let them give you the eye, give them whatever story makes you feel better.










I think your tang is starting off too high.
 
Less height or add length. Go to Williams Sonoma and handle the various different lines they carry. I too would trace out your favorite.
 
Bear in mind this isn't for me, it's for my friend. I think his favorite is the Shun 6" Chef, so I'll check that out.
 
I went and measured our Tim Wright 7" A2 French Chef. (FWIW - It's 3/32" thick at the bolster, distally tapering)

The blade is 1 3/4" wide at the bolster.

The handle is a little over 1" wide and 3/4" at its thickest point. It fits my hand like a glove.

This knife does yeoman service in our kitchen and has for MANY years.

Hope this helps

Corey "synthesist" Gimbel
 
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