I've seen people debate 225mm over 240mm as their favorite gyuto/chef's knife length (225 is indeed a very comfortable length), but does anyone consciously favor 250mm over 240mm? Curious to hear from 250 fans.
Where and for what did you use the 360mm [gyuto?]?I used 10" german steel for years in the industry. Great for processing large amounts of product (essential, really). As I've stepped down and mostly cook at home now, I've grown more fond of more compact blades. That's not to say my 360mm Misono Dragon isn't used at least once a week, but for the most part I've been favoring a 210 denka or one of a few 240's.
I just bought a 210 denka and used it for the first time today dicing and mincing an onion. Now I understand the hype.I'm also in the 250-270 camp, leaning toward 270. Anything shorter than 240 that isn't a petty or a nakiri feels kinda subpar in terms of utilization.
I've chosen a 270 over a 240 as a home user more times than I'd like to admit.Wow, I’ve found 240 with some heft more than enough for watermelons and papayas, but maybe I need to try a 360.
just as a thought exercise, has anyone here consciously gone for a 250 over a 240 of the same knife for non-pro use if they had a choice? I didn’t think this is typical. A few European makers like Kamon say 250 is their preferred knife but I thought this is a minority and home users would almost always get a 240 (unless they know they want 225 or shorter) for their main knives.
It's not the size but how you use it . I do prefer 250 over 240 if there is to choose from the same knife or maker. Only thing that limits for me is the cutting space or board and not the amount of products I am cutting.
I agree. Changing up my grip depending on the knife seems relatively intuitive, to me. I mean, I have my preferences but they more or less depend on the task at hand, rather than a general comfortability.Getting used to another goes very fast if you're prepared to adapt your grip. Son @sachem allison asked my to clean up a Trompette from the 1890's and I asked him if I could use it in my home kitchen for a few days before deciding what to do. It was a 290mm, originally probably 300mm, and I never had used any longer than 240. It took me very little time to get used to it. Only afterwards I noticed that my claw grip had gone forward with some 2"..
Since, I love large ones as well. So I use chef's between 180 and 270. With short ones, the available width is far more important than the length. I prefer a wide 180 over a narrow 210.