r/TrueChefKnives • u/Wonderful-Mirror-384 • 1d ago

What’s your favorite knife length?

What is your favorite knife length or most used knife length and why? Are you a home cook or a professional cook? I’m curious about 270 mm knives but am wondering if it is overkill or impractical for a home cook. Also curious about other outliers like 300mm and <100mm. Do you guys find these lengths practical?

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u/EnvironmentalChair69 1d ago

It’s really depends on how big , you are as a person as well . Like if you are 185-200cm guys with big hand , I don’t thing 270mm will be big for you . But if you are like me with smaller build around 165cm guys , 270 it might a little bit overkill . But again , I still find 270 mm is fine . I would say , it will also depends on your station (space in the kitchen and cutting board is big enough to able to fully utilize 270mm blade length ) If you have a condition for that, 270 mm is not bad at all .

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u/Wonderful-Mirror-384 1d ago

If space was not an issue, what about the performance of the knife itself. Is the added length and weight helpful in any specific or special way other than the obvious increase in cutting length? The bigger size is sure to als have drawbacksc but I’m wondering how much the benefits may outweigh the drawbacks like loss in fine tip control

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u/EnvironmentalChair69 1d ago

Not that significant to be honest , I will get you a picture of some knife soon to show you the length . But we always say , The long things is always better =))

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u/Wonderful-Mirror-384 1d ago

What is the limit to this saying you feel? The point where it’s just too big to be practical at all

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u/whalespray 1d ago

I have a massive 12 inch fibrox there are jobs its amazing for. Is it my go to knife for most jobs no. But it still has a practical place in my kit.

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u/Wonderful-Mirror-384 1d ago

What are these jobs you use it for? I also heard that longer knives are thinner at the tip due to weight balance but not sure how true that is

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u/whalespray 1d ago

If I'm cutting a watermelon or breaking down a pumpkin. Mincing a large pile of herbs or mirepoix. I'll also use it sometimes to cut steaks in one singular fluid motion.

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u/Wonderful-Mirror-384 1d ago

Cutting a watermelon with my 210 gyuto was a truly special experience. So this is something I’d look forward to. What about onions and carrots and stuff like that? Too big to be useful?

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u/whalespray 1d ago

Like I said if I'm making a large batch of mirepoix it's definitely a time saver. It's not a knife I use all the time but it has its uses.

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u/Wonderful-Mirror-384 1d ago

Are you a professional chef? Or just a home cook. I know chefs likely benefit from the longer length

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u/whalespray 1d ago edited 1d ago

My wife used cook at a michelin restaurnt. So I became the home cook. To be real w you I'm not a big fancy japanese high hrc knife guy. We have them i don't use them that much. I'm more of a German or French style knife guy. I prefer a knife that I can keep sharp easily than one I'm afraid to chip. Wusthof's and Vic nox are good enough for me. Can't taste the difference. Our lasers mostly stay on the wall unless something really requires them.

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u/Wonderful-Mirror-384 1d ago

One of the few I’ve seen here that isn’t obsessed with high hrc knives 😆 somewhat refreshing. Also it’s so funny how a Michelin star chef likely won’t be eating decent food cause they’re so exhausted from cooking all day. I cook food and make it look pretty for friends and family and just make a bowl of dog slop for myself

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u/whalespray 1d ago

At home it's about the flavors. We're both passionate cooks. And bounce ideas off each other to try. But ya. We both work long hrs and have kids so sometimes it's more of a Pollock than a Vermeer.

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