Knitchen knife lengths: what is best?

[Crayola]

Hello all you chefs out there! I'm wondering about a Chef's main blade. I've been watching Iron Chef a lot and I look specifically for the knives. I never knew how useful a cleaver could be!

But, I don't want to talk about cleavers. I have seen a lot of Japanese styled and Frenc Chef's knife styled main blades on that show, of all different lengths. SO, what is a good length for such a blade? I have read that 8" os a good "starter" length, whatever that means. Then again, on Iron Chef I've seen some blades much longer than 8" for sure. What do you think? What is good?

 

[Michael_Aos]

I recently asked a similar question. I'm going to buy a Tichbourne 7.5" K18 as my "starter knife"

Mike

 

[DC KNIVES]

I made my wife a 8" and a 10" chef's knife.She uses the 10" as her primary knife.I am working on a new design right now with a deep chisel grind.I will let everyone know how it works after extensive testing(my wife) and a friend who is a chef.Dave

 

[John Chong]

The right length for any person also depends on the size/thickness and hence weight of the knife. Example: while a 10" Chinese cleaver is a great tool in my hands, my wife doesn't find it comfortable to use (too heavy). She much prefers the balance and handling of a 7" santoku.

For a general purpose Chef's knife, I think 8" is good to start with. But go to a knife store, play with different lengths and see what you like best.