The pitch: size doesn't matter. The conclusion: 6.5 inches, no exceptions. A Tadafusa santoku is the ceiling. A 5-inch Wusthöf Classic gets a polite nod. Anything bigger is, apparently, a personality disorder.
He spent weeks on this. Weeks I will not be getting back, and frankly neither will he.
Credit where it's due: the Messermeister Kawashima has an olive wood handle that sounds genuinely nice. Then he calls midsize blades "prep monsters" and I'm back to staring at the ceiling.
He flew to Portland to commission a shrunken kiritsuke. People do this. People are out there. Meanwhile I own one knife. It cuts bread, cheese, and the occasional finger. Reviews pending.
Based on the original article "You May Not Need a Giant Chef's Knife When a Midsize Knife Does the Trick".
