- May 23, 2003
- Reaction score
Currently I use a chinese cleaver for almost all by chopping and cutting. It does a great job with all that I use it for. However, I now want to get a chef's knife so I can do much more accurate cuts. What is the length I should look for in a general purpose chef's knife? Another question is can I get a good japanese made western style chef's knife for ~ $50. I am personally not a fan of a santoku.