The quality of the blade is for more important than the length. If you've chosen one maker/quality you like and just want to choose the length, I'd recommend that you go with what feels best in your hand. It should be well balanced, and not feel like the tip end of the blade is pulling the knife out of your hand.

My own preference is 8", and I have small hands. I use my medium quality (I can't see using an artisan quality blade on a daily basis and having to baby it for fear of ruining it) 8" chef's knife for almost everything that could reasonably be cut with it, which is mostly vegetables, of course. For instance, if I'm doing a lot of prep and have only a couple of cuts that would optimally be made with a paring knife, I'll just use my chef's knife, carefully. I've been using the same knife for a great many years, and at this point it feels like part of my hand.

If you're able I'd go to the store and hold them and see which one fits your hand better. I personally like a serrated knife for veggies but that's just my preference.

A Chinese cleaver will give you less chance of cutting your fingers for vegetable chopping and slicing.

dcarch

I've an 8" chef's knife, medium sized female hands, rather long fingers, and I find it very comfortable. My mother had smallish hands and also preferred the 8". I'll reiterate plllog's comment, the quality is the most important factor in choosing a knife.

My chef’s knife is 8”, I’ve toyed with trying out a 10”. Wouldn’t go smaller, for a chef’s knife. I agree with getting good quality but something you’re not afraid to use. My Wusthof Classic fits the bill, for me.

Sorry for the hijack but... dcarch (or anyone else) what would you look for in a Chinese cleaver? I’d like to try one without breaking the bank. Would be an online purchase so no chance to feel in hand. Feel free to link if you have specific rec. TIA!

I use a Wusthof 8 inch chef's knife on a daily basis for chopping vegetables. It is a high-carbon stainless steel with a razor sharp edge. I hand wash it though it is dishwasher safe.

As already mentioned, do test what feels best in your hand and get good quality. My knives are all from Wusthof (their "Classic" style) and work nicely for me. Like others here, I like the 8" chef's knife. I also use my 7" Wusthof santoku knife fairly often for chopping, slicing, dicing. Just don't think you can go wrong with the 8" chef's knife.

A few years ago I received their "wave" knife...another nice one for slicing and chopping.

Wusthof Classic Wave Knife...

If you've never used a chef's knife, I recommend the 8" Victorinox Fibrox for only $42. Don't invest a lot of money until you know you'll use it. I have an expensive knife, and I have this one, and I use this one every day. If you love it, then look at the expensive ones.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

I already choose the quality of the knife, the same knife comes in 7" and 8". That's the reason of my doubdt, i can't try it, comes in blister and in my town aren''t so many bazaars to prove the inches, i think the best will be the 8" for what you are telling me.
i'm starting in this, so i think the 8" it's more "standard" measure. Am i wrong?

Definitely 8" over 7". I use a sawing motion when slicing, and you need a longer knife for this many times. My knife is Japanese, with a sharper blade angle, and I also have a Mac vegetable cleaver that is only 6½", and I use it more frequently than my chef's knife, but there are many times when I need an 8" chef's knife.

@sushipup1 now that you say, i have a fingers a little longer than the regular, so i will definitely go for the 8", thank you all for the answers!

FOAS, Chinese cleaver are very reasonable.

They are incredibly useful. You will never find a chef's knife in a Chinese kitchen.

Use the CC to chop, or slice, after chopping slicing, the knife becomes a scoop to scoop up everything. You can't do that very well with a chef's knife.

Much better in smashing garlic.

Use the back edge to break chicken bones for stock.

Safer for cutting:

https://www.youtube.com/watch?v=Ip1sAKybSHs

Get two so you can quickly make chop meat. Any quantity from one meat ball to hambergers for a whole party.

https://www.youtube.com/watch?v=D_KfIsuoy_Q

dcarch

Dcarch, I tried to get used to a Chinese cleaver years ago, in someone else's kitchen. I couldn't. I think a lot depends on what you're used to. At first it was fun, then I found myself constantly limited. I'm not saying you're wrong. Just that if you're used to a chef's knife the learning period might be too frustrating to bother with.

Sold cutco in my college days. Had to buy a complete demo set for sales. got to keep it and have been using it 36 years. I like it, have had two pieces replaced. really like the chef knife, trimming knife, bread knife and carving knife as well as the paring knife and the steak knives

Thanks dc those are over $200 though, our of my price range until I decide I like them.

FOAS, you can get CCs in Chinese stores from $15 to $30.

Amazon from $10?

dcarch

Interesting! When you first said 'cleaver' dcarch, my mind went to my heavy meat cleaver. Watching several videos I see the Chinese slicer, or Chinese vegetable cleaver is very thin, and lighter. I see what you mean about safety - I've never been able to slice with my knuckles curled because the chef's knife doesn't give me enough room for that while the CC would. And scooping! Might have to see if I can handle one locally - thanks!

I guess my request wasn’t clear, just wondering if there was anything specific (material, size, etc.) I should be looking for. I can check online reviews.

FOAS, The ones I have measure 8" x 3.5" for the blades.

I would get the CC just for making one or two hamburgers or a few meat balls. You know what a pain it is to use your food processor.

Yes, you do need to change your cutting habits to use a CC, but it's not that difficult.

dcarch

Thanks - I’ll order one and see how it goes. Been intrigued for some time now. Food processor, what’s that? Oh wait nevermind I do have one of those.

Hello, and welcome, HU-8180....

I am a "medium" sized person. I have many knives which are use for various purposes. If you are looking for an overall vegetable-meat (whatever) knife, I might suggest a "nakiri" -- Japanese vegetable cleaver, or an 8" chef's knife.

Although your overall size and stature is important, it is also important to understand what sort of food preparation you intend to do and how often. I happen to have many knives that are used for various purposes, and I probably have way too many that I purchased because I didn't understand much about food preparation. And some were given to me.

If you are only going to cut or chop vegetables into medium to large size dice or slices, then you only need to have a modest and modestly sharp chef's knife.

If you would like to modestly chop and cut vegetables, I can suggest an 8-inch Japanese style NAKIRI knife, or a modest 8" chef's knife.

Do you plan on sharpening the knife yourself, or taking it to a professional sharpener? I suggest that you spend a few hours exploring knives and their maintenance before purchasing a knife. But if you are in a bit of a brush to begin cooking and using a knife or vegetables, I suggest one of two approaches, depending on your home economics and values.

If you are of modest means and do not wish to go into an expensive knife right away, I suggest that you get a modestly priced 8 inch chefs knife. These can be found in-expensively at such store as Home Goods, or TJ Maxx or various other outlets. See how it feels in your hand. Check out how it slices and chops. Most of the knives that I have purchased at such vendors are returnable inside a short window (25 to 30 days with receipt). Many of these knives are very sharp -- right out of the box or packaging.

In truth, you may have to experiment with a variety of knives.

Seems to be as many choices and opinions on knives as fire ants in Texas.

Not counted but we have many. The basic 6-7inch chef is awfully important and does many quick tasks if taken care of. My daily go-to choice for vegetables.

Zwilling on-line, HERE

I think I paid about 50$ cyber Monday. Maybe 59$, not 150.

I do love my small cleaver and have it right below my main prep area in the knife drawer. The bigger set of cleavers we only use out on the deck just off the kitchen as it makes a mess but we can clean by hosing off and bleaching. That cutting board is 18x24inches.

I do love the Bulat. We got in on the Kickstarter. Bought ten and had engraved for wedding gifts and graduations, nieces and nephews. While visiting over the years we taught them knife skills very young. Bulat website, HERE

The original poster has not returned. First posting. But others may want opinions on a few good knives....

I've had the chefsChoice sharpener for years but we also use a good wet stone twice or three times yearly. From JapanWoodworking,

I love my Chinese cleaver. Use it for at least 85% of my cutting tasks. Carbon steel from a rummage sale for $4.

I've never been able to get the hang of using a chef's knife. The Chinese cleaver just feels natural in my hands.

Sleevendog, that's the way posts sometimes go, the OP disappears, but others benefit from the responses! I appreciate your detailed explanations, photos, and links very much.

I'm thinking eventually I'd like to try the lightweight, slim Chinese cleaver dcarch brought up, and now that you've mentioned it, I'm also thinking of a 6" Chef's. I use my 8" Chef's more than any other knife, but often wish I had one a bit smaller for smaller tasks.

This is the Dexter basic I bought for the beach house. Two of them. Easy to keep sharp and no worries with so many house guests.

I have the cheapest cleaver. $0.00. Very good steel.

dcarch

You might go on YouTube and look at various knife sharpener videos. No matter what knife you get you'll have to sharpen it. There are a couple vids showing how to sharpen a $1 knife from Dollar Tree. Apparently anything can be sharpened to the highest quality if you know how. Some steels hold a sharp edge better. Some sharpen faster. Some knives feel more balanced and controlled than others. I would get some inexpensive forged and stamped knives at Walmart to practice with and see what you like about each one. Then move up to a better quality knife. My wife and I seem to be migrating away from standard chef shaped knives toward santuko shaped blades.

I may try a cheap 6" chef's first, to see if I use it. dcarch, beautiful job engraving that! Do you use the end to pick up veg slices!? (Of course, with the width, you can scoop it up).

dchall, I have a Wusthof Santuko which I bought several years ago thinking I just had to have it. Rarely use it, as I like the rocking and sawing motion as well as weight with the Chef's for most prep. I love the thinness of the santuko, but just can't seem to adapt.

Anyone else here use their santuko a lot?

I’m trying to think when I reach for my santuko. I’m thinking primarily when my chefs knife is dirty. Maybe also if I’m looking to slice something paper thin. It definitely gets used, but offhand specifically preferring it for a task is rare.

I have a 6 inch Wusthof chef knife that I use daily. I pull out the 8 in fit big turnips, winter squash and some Mellon.