What length(s) of knives do you usually work with? Of course, slicers are longer and parers are shorter.. But how about the length of the knife that you use the most? What are the advantages/disadvantages associated with that length? I guess that would also vary with the food being handled..
Personally, I use a 7" santoku the most, but find myself reaching for the 8" chef's frequently as well.
Personally, I use a 7" santoku the most, but find myself reaching for the 8" chef's frequently as well.