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I'm assuming that your talking about the one's with the heel that is like 4 inchs from top to bottom ?. I don't like those at all, I use the narrowest chef's knife I can find at work, and only one with an 8 inch blade.
 

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I use 10" wide chef's knife. I like the extra knuckle clearance it gives me since my hands ain't dainty. I have an 8" as well buty mostly use the big one.
 

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Kuan - When I put it on my counter, I have to do it at an angle :)
 

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I'm a big fan of 'knuckle clearence'. I prefer my vegetable cleaver over just about any of my other knives (except my fancy chef's knife). I have been using a clever for 5+ years; won't give it up for all the bok choy in China! :) The 4" width allows for high-velocity knife handling.
 
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