Hi All,
So my go-to knives in the kitchen are a 180mm (7inch) gyuto and Nakiri (for non-Japanese knife folks a gyuto is the equivalent of a French Chef’s knife and a nakiri is a rectangular shaped knife for cutting vegetables). That seems to be on relatively short, compared to what you see sold at various knife shops. Today I was chopping up a pumpkin so I pulled out my back-up gyuto which is 240mm (9.5”). I have to say that it seemed horrendously long to me. I use 270-300mm (11-12inch) slicing knives all the time, but for push-cutting the 240mm knife seemed quite excessive. Is that just me? My impression is that professional chefs normally would use 240-270mm for a chef’s knife.
Thanks for your comments!
Marty
So my go-to knives in the kitchen are a 180mm (7inch) gyuto and Nakiri (for non-Japanese knife folks a gyuto is the equivalent of a French Chef’s knife and a nakiri is a rectangular shaped knife for cutting vegetables). That seems to be on relatively short, compared to what you see sold at various knife shops. Today I was chopping up a pumpkin so I pulled out my back-up gyuto which is 240mm (9.5”). I have to say that it seemed horrendously long to me. I use 270-300mm (11-12inch) slicing knives all the time, but for push-cutting the 240mm knife seemed quite excessive. Is that just me? My impression is that professional chefs normally would use 240-270mm for a chef’s knife.
Thanks for your comments!
Marty
