Are 8-inch chef’s knives good?

Are 8-inch chef’s knives good?

You can check the answer of the people under the question at Quora “8 in vs 10 in chef knife

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  2. Every knife serves a purpose. An 8″ chef’s knife is normally the workhorse of a kitchen, along with paring knife, a utility knife, and a bread knife. There are knives that can replace a Chef’s knife but you will never go wrong with a chef’s knife. Always remember to keep your knives sharp and always treat them with the greatest of respect. Handwash always, never in a dishwasher. Treat your knives as though you make your living by them and they will last your lifetime.

    Amazon Basics 14-Piece Kitchen Knife Block Set, High-Carbon

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  3. Typically, this comes up during the debate between 8″ or 10″.
    I’m in the 8″ camp. This is because of Japanese knife lengths for general purpose typically being 210mm, 240mm, or 270mm. 210mm is about 8 and a quarter inches. I like 210mm the most. I like Japanese knives.
    Why 210mm?
    For one, they are the cheapest out of these choices. Less steel and material = less cost compared to a bigger knife from the same maker.
    They take the least time to sharpen because the edge is shorter.
    They require the least countertop real estate to use. A 10″ is more suitable in a commercial kitchen of a restaurant. I don’t have a huge countertop.
    They’re still great multi-purpose knives. I have worked in the industry before and a lot of people preferred 10″. Seemingly equal amounts of people like 8″. I never felt like I was somehow disadvantaged with my 210mm at all.
    They’re the lighter option. When you have to prep for 4 hours, raw weight actually matters. Of course, the knife needs to be properly balanced, that is the weight should be blade-heavy, not handle-heavy. This allows the weight of the blade itself to assist you in the cut, while the 210mm length keeps the overall weight very comfortable for long sessions.
    They have the most controllable tips. 240mm and especially 270mm leads to my personal loss of control over the tip. Sure, this can be overcome with practice, most likely, but why? It’s unwieldy unless you put conscious effort in, which I don’t feel is necessary.
    210mm blades actually make sense when you’re pairing them with a long slicer. If you’re using a 10″ blade, you really have no reason to get a 10″ or 12″ slicer because your main knife is good enough and the slicer doesn’t offer enough benefits. I like 300mm (a little under 12″) slicers. I pair them with a 210mm general-purpose knife. Different people have different preferences, but I don’t mind using specialized knives most adept for specific tasks. I like knives. I don’t mind having many of them. I like collecting them.
    210mm is just long enough. I’ve used (and own) shorter knives like 180mm or 165mm. Just not enough edge to work with and not ideal unless you don’t tend to process any large ingredients.
    So….yeah. I like 210mm. It’s my favorite length in general-purpose kitchen knives.

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  4. A knife can be well made or a knife can be poorly made, no matter it’s length.
    But yes, 8 inch is the most commonly used size by home gourmets and by working cooks and would be the size we would generally recommend for most beginners as their first serious knife (OR a 7 inch santoku).
    Just remember to avoid the brands you see on youtube and FB. Almost none of them are any good at all.
    Your first knife should be of german steel and german shape.
    FDick, Messermeister Wusthof Henckels/Zwilling (with a TWO man logo, not one), Mercer, Dexter, Victorinox forged (NOT the swiss classic) would be good places to build a good foundation on.

    Authentic XYJ Since 1986,Outstanding Ancient Forging,6.7 Inch Full Tang

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