In the process of replacing some old (70's) Henckels stainless with some new toys.
Brief background; home cook, decent knife and sharpening skills (1k and 6k japanese water stones...also cheap 14" Chinese made steel). I cook most every day and do so with great pleasure. I had always envied Jaques Pepin's and Julia Child's knives--just the shape as I wasn't too sure what they use of these knives was all about--they look a little intimidating. I did some research and wound up buying a TI 10" Nogent style chef's knife as well as the 6" slicer (also nogent TI). In addition I also purchased a small petty for s#$%s and grins--a little longer than the paring knives and tend to go for the longer knife when available--within reason. The 6" nogent reminds me of a hot Euro sportscar, light, quick and accurate. The 10" has incredible feel, well balanced and quick off the board. In addition, I will likely purchase a MAC bread knife and nogent 10" slicer.
I'm looking for something a little less delicate for fabricating chicken, hard root veggies, and chunks of red meat, etc... I had considered a Deba, but figured the learning curve on sharpening and use may not be worth the time--that being said, I could still be talked into this.
Question becomes, if I go with the chef de chef, what would be the correct length? I know that this knife is much heavier than my current knives and am thinking that a little smaller may be better? I have plenty of board space, and large hands so that isn't an issue, only the handling of the knife. They (TI) make an 7-3/4", 8-3/4" and 10" in the Canadian series. Are there manufacturer options for a chef de chef? K-Sab didn't seem to have any of these, but I only checked the outlet in the US for this? Again, I could still be talked into a Jap knife if the right thing to do, but really like cooking with the Sab's.
Edited by chinacats - 3/25/12 at 7:47am