josemartinlopez
我會買所有的獨角獸
How does one decide on a favored knife length for your gyuto or other main knife? My very first knife years ago was 210 mm, and I belatedly realized that always felt too small and it bothered me a lot before I upgraded. (I did note that quite a few answers on the "If you could only have three knives..." thread were for 210 mm main knives, or 240 mm.) I know 240 mm is the roughly standard size, but some here prefer (or at least talk about more) 270 or even 300 mm. For me, 210 mm just feels too insubstantial, especially when you have lighter Japanese (and thinner, lighter Japanese) knives. I have friends who went to culinary school and are definitely comfortable using a 270 mm knife for everything. All this assumes you are not in a tiny kitchen of course and have a little room.
For the people who have literally tried dozens of similar knives at different lengths, how did you find your favored knife length? Do you usually buy your main drivers at that length, though maybe in different materials and styles?
For the people who have literally tried dozens of similar knives at different lengths, how did you find your favored knife length? Do you usually buy your main drivers at that length, though maybe in different materials and styles?