My chef's knife is an E. Schaaf Goldhamster. I don't remember named length but it's a large knife, 10" blade, 15.5" stem-to-stern. I use it for almost everything, including fine minces. I rarely use my paring knife - for some reason it's always felt weird in my hand, much more comfortable with the chef's knife. I use my Mac utility knife more than the paring knife. For turning I have a tourné knife.
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My chef's knife is an E. Schaaf Goldhamster. I don't remember named length but it's a large knife, 10" blade, 15.5" stem-to-stern. I use it for almost everything, including fine minces. I rarely use my paring knife - for some reason it's always felt weird in my hand, much more comfortable with the chef's knife. I use my Mac utility knife more then the paring knife. For turning I have a tourné knife.
My chef's knife is a E. Schaaf Goldhamster. I don't remember named length but it's a large knife, 10" blade, 15.5" stem-to-stern. I use it for almost everything, including fine minces. I rarely use my paring knife - for some reason it's always felt weird in my hand, much more comfortable with the chef's knife. I use my Mac utility knife more then the paring knife. For turning I have a tourné knife.
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