10" or 12" chef knife

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Dakaty

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Jan 5, 2006
Location
Katy, Texas
To complete my "starter set", I want to get a good chef knife. I can't decide on a 10" or 12". I already have a 6" and an 8".

I'm leaning towards the 10".

Comments appreciated!!


Thanks
 
A side issue I had not known .... I was told that ...

.... some Japanese chefs choose the knife blade length based on their height and perhaps arm length. It seems logical, but I had never heard that raised as an issue ..... and had always chosen based on meat to be cut/sliced.

My 10.5" Chef's knives seem big and heavy ... I am 6'2" and 200 lbs. I can imagine some meats where 12 inches would be useful, but ..that is a BIG knife!

Slicing knives are another issue and then a 12" version is a bit more manageable.

My final thought is that this is a very personal choice!!

Best of luck!
 
I use a 10" Dexter and that is plenty big for a chef's knife for me. I actualy use a 7" Santoku more often for chef's knife chores.
 
Just like with any kind of utility purchase, you gotta look at it yourself and feel it for yourself. Go to the store where you can hold them in your hand and see which one seems to feel the best to you. Feel for the balance and just how it fits in your hand. That's how I bought my knives. I also do that when I'm looking at handguns. If it doesn't fit well in my hand when I first pick it up, I put it back down and look at something else. I might go back to it again a time or two just to make sure but if it doesn't fit my hands right, it just won't do the job for me.
As for length, again, look at what your going to be cutting on a regular basis and see how they fit. Ask yourself if you really need the extra 2 inches or if it would become burdensome.
 
Yeah those 12 inchers look like machettes. I am going to LNT to check out their selection and do some "air chopping". I have an 8" Calphalon Katana chef knife that I will likely use most of the time. It feels/fits/cuts real good for me.

I want a bigger sturdier knife for times when I need to bang through some bones or if I have to prepare lots of stuff at a time.
 
I won't repeat what JohnMcD said but he is right on. So are the other brethren who said it is a personal decision. Most work with a chef's knife can be done with an 8, 10, or 12 incher. Most important is how it works for you. I have a 6 inch chef's knife which I rarely use, 7 in santoku which I like Kevin use a lot. I also have 10 and 12 inch chef's knives, and use both frequently. The 12 in baby is usually used for getting through bigger stuff, like cutting a large cabbage in half, a melon. or breaking down large quantities of veggies in a hurry.

Until I got my Santoku, the 10 inch chef's knife was my most-used go to tool.
 
For a "all around" chef knife I would go with a 10 inch. There have been some speical jobs that a 12" would work better but they are few in number.
 
LNT didn't have any "good" 10 inchers (just cheap ones) and no 12 inchers.

I guess I'll go hit "Sur La Table" where they carry high grade knives (Wusthoff, Henckle, Global, Shun) that you can handle.

Rockaway, where can I get more info on that Mac 10 3/4"er?
 
Most decent knife shops will whip out a chopping board and a slection of veg for you to test a selection of knives before deciding which to buy.

I use 1 single knife (7" G5 Global Veg Knife!!!) for 95% of all tasks, and then specific knives for the more specialist jobs (boneing, filleting fish, etc etc)

g5mid.jpg


You don't need a massive rack of knives, your money is better spent on more meat and fuel!

But I'm going to be devils advocate and suggest the 12" as you already have an 8" knife which you'll be able to complete most of the jobs that a 10" could do (assuming you feel comfortable handling a larger knife)
 
The feel test is the key. I have a 12" chef that gets used once or twice a year, and has been pushed out of the knife block over time. When I need it, I need it.
 
Hold both of them, and get the one you like. I'd probably use a 12" if I had one in the brand I like. I went for the quality of the knife first, then got the biggest chef's knife after handling it a bit at the store. If they had a 12", though, I'd proably use it... the advice I was given was to get the biggest one you like the feel of.
 
Carbo and JohnMacD both have coapsulatesd the issues fit your hand and what you need. (I like the 12 inch only because I have big hands and it feels like I am holding a knife.)
 
Dakaty said:
LNT didn't have any "good" 10 inchers (just cheap ones) and no 12 inchers.

I guess I'll go hit "Sur La Table" where they carry high grade knives (Wusthoff, Henckle, Global, Shun) that you can handle.

Rockaway, where can I get more info on that Mac 10 3/4"er?
Click to expand...

i got a wusthof classic carving knife as a gift that was ok but i also got two cheaper hamilton beach chef knives that i would say cut nicer and a farberware pro chef knife that was the same price as the hamilton beach knives that cuts great. i would try these knives for everyday use. they are cheap and they might be what you need.

phil
 
I found a 10" Wusthof Classic at a different LNT for $83.19 (after using a 20% off coupon).

I couldn't resist, its now mine! Feels good and is big enough!!

As soon as I get my Forschner 12" granton slicer and 6" boning knife, my set will be complete.. for now anyways!!

Thanks for the input!

PS: Now that I think about it, I do need a good set of kitchen shears.
 
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