Mercer Culinary Genesis Chef's Knife, 6-Inch , M20606,Black,25x10x3 cm

Product Information

For home use, it’s usually worth considering whether a knife will be shared between partners or the family. You may think you can handle a 12-inch knife, but it may not be very practical for other members of the household!

How Big Should a Chef’s Knife Be (Length and Size Guide) How Big Should a Chef’s Knife Be (Length and Size Guide)

If you’re purchasing it for yourself then you can also use the forearm test in the next section. User Height Compared to other kitchen knives, boning knives are more flexible than others, yet not as flexible as a filet knife. That said, there are both stiff and flexible boning knives available. You want a sturdier blade for tougher cuts of protein like poultry or beef because it allows the knife to get close to the bones of a meat product without succumbing to the tough texture. In this particular instance, a flexible knife could cause injury. Often a household will have one quality chef’s knife that gets used by various people (of various sizes), in that case, an 8 inch knife might be the best option. Is a 8 inch chef knife too bigGenerally taller people will find both an 8 inch and 6 inch knife comfortable. But a smaller person will usually find a 10 inch knife very awkward to use. Boning knives have long, semi-flexible blades that are useful for boning meats, pork, poultry, and fish. The thin blade allows them to pierce meats easily, and their sharp blades are efficient in working around bones. The curved blade allows you to cut meat away from the bones. Measure the knife from the tip of the blade to the heel of the blade against your forearm, with the heel at your wrist. Usually, you will be comfortable using a knife which is a similar length to your forearm.

Knife, 6-Inch Zelite Infinity Vegetable Nakiri Chef Knife, 6-Inch

It’s no surprise that one of the leaders in Japanese knives makes a reliable, well-made boning/filet knife. This knife is quite flexible, making it a great option for fish and poultry, though its flexible nature may not be so ideal for tougher cuts like beef or lamb. The curved blade offers a slightly different feel than the arch, but it mostly comes down to personal preference. The D-Shaped handle (made of ebony pakkawood) has a sleek look and allows for a secure grip with excellent control. We especially love the convenient upward curve of the blade, the superfine tip, and the ultra-sharp edges. Hold the knife in your dominant hand with your thumb on one side, your index finger on the top of the blade and your remaining three fingers on the handle for a firm grip and precise control will give a firm gripping as well as precise control. Made by a multi-generational family-run business that prides itself on engineering and innovation, this is sure to be one of the prettiest knives you’ll own. Of course, you need one for yourself, but this comes in a box that would also make it a lovely gift for any cook you know. If you don't want to pay for a professional knife sharpening service, it's possible to sharpen your boning knives at home with a whetstone, manual knife sharpener, or electric knife sharpener. Another way to keep your boning knife sharp is to use a wooden cutting board with a softer material that's easier on your knife's edge. Likewise, use a honing rod or sharpening steel to restore and straighten the edge so the knife doesn't have to be sharpened as frequently. Of course, this might not be clear-cut. What do you do if your forearm is 7 inches, do you go for a 6 or 8 inch knife? Is a 6 inch chef knife too smallAll of these knife parts come in varying sizes and weights depending on the knife and usually, your preference will revolve around your own height and the size of your hands. Chef’s knives vary in length from 6 inches to 14 inches, the size which is right for you generally depends on your own size. As with any kitchen knife, clean a nakiri knife promptly after using it. If you will be cutting more vegetables later, wipe the knife with a clean kitchen towel before setting it aside. Blade length should not be based on the size of the cook’s hands, but instead on what the knife will be used for, the size of the food to be cut, and the size of the cutting surface, as well as the comfort of the user. A 7-inch blade can be used to cut a variety of foods, while a 5-inch is better for smaller ingredients.

Chef Aid 6 Inch Stainless Steel Chefs Knife with Soft Grip Handle

Ribs? Child's play. Don't cut between bones with a ceramic knife like this chump here only to realize later that a portion of your knife is missing because the blade broke on a bone. A boning knife like this will effortlessly separate those ribs when you're prepping them or when they're ready to eat. Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals. Shorter than most santoku knives that are typically about 7 inches long, this is a great knife for folks with smaller hands or simply for those who prefer a smaller blade. It’s also great as a substitute for a utility knife for everyday cutting. This is an attractive knife with a comfortably shaped handle, made from a very durable material that has a traditional look and feel. It has a full tang for better balance and three rivets that hold the handle securely.

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This roundup was written by Donna Currie, cookbook author, food writer, and product tester. She personally tested two of the santoku knives on this list, in addition to over 100 products for The Spruce Eats. Another design aspect of most boning knives is the arch in the blade around the heel of the knife. This allows for more curvature and can help you more easily move around bones and joints. This shape is particularly proficient at skinning meats and trimming fat because just one pass-through of the blade can remove skin and slice through layers or fat without any excessive sawing motions. Some boning knives don’t have this blade design, so that’s something to consider when purchasing. The length of the knife refers to the blade of the knife. It does not include the length of the handle.

Knife, 15cm/6 Stellar James Martin Horwood IS16 Cooks Knife, 15cm/6

Final Thoughts: Whether I'm preparing for a family BBQ or a friendly gathering, this knife has been a reliable partner. It's a joy to use, and the results on my brisket are consistently perfect. Like with other sharp knives, you want to make sure that you are comfortable with the grip so that you can maintain control, says Chernoff. “Look for ergonomically designed handles that fit nicely in your hand.”

Zelite Infinity Vegetable Nakiri Chef Knife, 6-Inch

We love how effortlessly this santoku knife cut through tomatoes and other veggies during testing. It could even be used to cut super thin slices of roast. And while most people will still choose to keep their serrated bread knives, we were also impressed by this santoku's ability to slice bread. A santoku knife is a Japanese-style knife that's becoming more popular in the United States, with many versions being made in America and abroad. Santoku translates as “three virtues” or “three uses” and refers to the three types of cuts the knife is made for: slicing, dicing, and mincing. The blade has a flat cutting edge, and the handle is in line with the top edge of the blade. The end of the blade has a rounded curve called a sheep’s foot, rather than the sharp point that’s more common with Western blades. In addition, European knives usually have what is called a full tang, while Japanese-style knives have a hidden or partial tang, which pertains to the steel of the blade in the handle. A full tang blade runs throughout the handle and is made in the same shape as the handle. You can see the steel of the blade from any angle of the handle. A hidden tang is smaller than the handle material. The handle wraps around the tang so the metal of the blade is not visible. Some people find hidden or partially hidden tang handles easier to grip and manipulate. Damascus knives are knives made from Damascus steel. In fact, it is more the steeling method than any other aspect of the design that makes them distinctive as “Damascus”. The wavy, mottled pattern on the blade of a Damascus knife is an indication of its origin. True Damascus steel blades are like nothing else you’ve felt before. Forging multiple layers of steel together creates Damascus steel, a striking blade with high strength and impressive durability. You should be looking for a knife that has a similar length from heel to tip as your wrist to your elbow.