GarrettB
Assistant Cook
- Joined
- Apr 2, 2006
- Messages
- 35
After going back and forth for awhile, I decided that I'd prefer the benefits of a chef's knife over those of a santoku. I'm a "rocker" and simply can't get that done with a santoku knife.
I've also decided that I enjoy both the Shun Classic series grip and the standard Henckels and Wusthof Euro-style grips.
The only question now is, what is the ideal blade length?
Personally, 8" and 10" both feel very good. I'm a large fellow so I don't feel that the 10" is unduly big, but I also don't think the 8" is diminutive either. Has anybody found any cooking tasks that were made easier or more convenient with a larger knife size, from 8" to 10"?
I've also decided that I enjoy both the Shun Classic series grip and the standard Henckels and Wusthof Euro-style grips.
The only question now is, what is the ideal blade length?
Personally, 8" and 10" both feel very good. I'm a large fellow so I don't feel that the 10" is unduly big, but I also don't think the 8" is diminutive either. Has anybody found any cooking tasks that were made easier or more convenient with a larger knife size, from 8" to 10"?