Solomonson
Member
Recently I went to buy a Cold Steel Magnum Tanto. I struggled with what blade length (5.5"-12") to order as I couldn't fondle one locally. I gripped my Buck 120 and my KA-BAR Combat Knife for some perspective, but they both felt rather short. However, I was cautioned by a few people not to get too long of a blade.
Later while cooking dinner, I was still pondering the question and it hit me. By far my most common use of fixed blade knives (daily) is in the kitchen preparing meals. I took out the tape measure and the two knives I was using -- a chef's and a yanagi, both have 12" blades, and neither feel "long." Further measuring showed that my butchering knife has a 14.25" blade, while my bread knife has a 16.5" blade.
I went and ordered the 12" CS Magnum Tanto XII. It's great and it in no way feels even close to being too long, or even long at all. Has my perception/feel of non-culinary knife blade lengths been influenced by the culinary knives I regularly use? Anyone else come across this? Thanks.
Later while cooking dinner, I was still pondering the question and it hit me. By far my most common use of fixed blade knives (daily) is in the kitchen preparing meals. I took out the tape measure and the two knives I was using -- a chef's and a yanagi, both have 12" blades, and neither feel "long." Further measuring showed that my butchering knife has a 14.25" blade, while my bread knife has a 16.5" blade.
I went and ordered the 12" CS Magnum Tanto XII. It's great and it in no way feels even close to being too long, or even long at all. Has my perception/feel of non-culinary knife blade lengths been influenced by the culinary knives I regularly use? Anyone else come across this? Thanks.