Limited Edition Collector Blades
What Size Chef Knife Should You Get? 6", 8" or 9.5"
What size chef knife should you get? An 8" chef knife is the best size for most home cooks. It's long enough to slice a large onion or a roast in one stroke, and short enough to control easily on a standard cutting board. Our pick is the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. If you have a large board and like long, sweeping cuts, consider the Shogun 9.5" Chef Knife ($159).
Chef knives commonly come in lengths from about 6" to 10" or more. The right one depends on your kitchen, your hands and how you cook.
Sizes compared
| Length | Best for | Tradeoffs |
|---|---|---|
| 6" | Small kitchens, small hands, precise work | Struggles with large produce and roasts |
| 8" | Most home cooks; all-round prep | The balanced middle ground |
| 9" to 10" | Large boards, batch prep, big cuts | Needs more space and confidence |
Five questions to decide
- How big is your cutting board? The board should be comfortably longer than the knife. A small board makes a long knife awkward.
- How big are your hands? Smaller hands often feel more control with a shorter blade; see the best knife for small hands.
- What do you cut most? Watermelons, cabbages and roasts favor longer blades; herbs, garlic and shallots don't need length.
- How much do you cook at once? Batch cooking and meal prep go faster with a longer edge.
- How confident are you? Beginners usually do best starting with 8".
Why 8" is the default
An 8" blade gives enough length for rock-chopping and long slicing strokes, while staying nimble for smaller tasks. That's why it's the size most cooking schools and most home kitchens start with. Learn more in what is a chef knife?.
Weight and balance matter too
Length isn't everything. Two 8" knives can feel very different depending on blade height, thickness and handle. A comfortable balance near the bolster makes any length easier to control with a pinch grip; see how to hold a kitchen knife.
Longer isn't always faster
A longer blade covers more food per stroke, but only if you have the space and control to use it. On a small board, the tip of a long knife hangs off the edge and the heel crowds your hand. Pick the length that fits your workspace, not the biggest one available.
Pair it with a smaller knife
Whatever chef knife size you choose, a small knife covers the jobs that are too fiddly for a big blade. The Gladiator 3.5" Paring Knife ($35) is a common partner.
Budget-friendly 8"
If you want an 8" in tough German steel at a lower price, the Gladiator 8" Chef Knife ($79) is German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. The all-round 8".
Chef's Knife 9.5", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A longer 9.5" blade.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A durable 8".
FAQ
What size chef knife is best for home cooks?
An 8" chef knife. The Dalstrong Shogun 8" Chef Knife ($129) is long enough for big jobs yet easy to control.
Is a 10 inch chef knife too big?
For many home kitchens, yes. It needs a large board and more confidence.
Is a 6 inch chef knife enough?
For small kitchens and precise work, yes, but it struggles with large produce.
Should beginners get an 8 inch knife?
Yes. It's the most versatile starting size.
Does board size matter when choosing a knife?
Yes. The board should be comfortably longer than the blade.
