- Feb 6, 2015
- Reaction score
"Everyone seems to want like 54+ mm"—who's "Everyone..."? I like both short and tall, preference depends on the knife, my mood and what I'm cooking. Sweet spot for majority of my 225–240 gyutos are 50–53, which suits me fine.I was out of the jknife game for a few years, and it seems like tall knives have really taken over as the preference for gyutos. Everyone seems to want like 54+ mm.
Why is that? I understand the desire for knuckle clearance, and I can see how a taller blade might be a bit more stable in the cut, but I definitely don't feel like a 50mm knife is unstable. Nor does it feel like 50mm is too short for the grind to do the work.
The best cutters I ever owned are a ginga 240 (sold, still regret) and gengetsu 240 (recently acquired). Both are about 48mm at the heel. Neither ever seemed short to me. To the contrary, I feel like the dimensions were dialed in about perfect -- at least for me and my preferences. Then again, I have no experience with taller knives like toyama, watanabe, masashi kobo, etc.
I have seen previous threads discussing tall knives and people expressing preferences for them, but I can't find anything specifically explaining why tall knives have taken over.
What am I missing?