Proper balance point for a chef knife?

[TRfromMT]

What is considered the proper balance point for a 6-7" chef knife.

I'm used to hunting and field knives where makers strive to balance them right at the front finger pocket, at the bolster.

What is suitable for a chef knife?

Thanks in advance.

TR

 

[Ourorboros]

Really depends on your own preferences - how you hold a knife, how you use it. Also the weight of the individual knife may come into play.
Western (yo) handles have a heavier full tang and larger, heavier handles which puts the weigh back. Wa (Japanese) handles are lighter and have a rat tail tang, moving the balance forward. On average, a western blade is heavier, balancing that handle.
A person who chops or push cuts will probably want a more forward balance, in front of their pinch point. I'm just going to assume you pinch grip.
If I'm doing more delicate work, fileting a large fish, opening up a cut of meat, I'd want a more neutral balance, somewhere within where my hand is.
But this is all easily adjusted with where I grip a knife.
So in front of where the blade enters the handle.