Stop Buying 8-Inch Knives Just Because the Internet Told You To

Posted by Joseph Rueter on February 17, 2026

Stop Buying 8-Inch Knives Just Because the Internet Told You To

If you read the latest knife reviews, you’ll see a pattern.

8-inch chef’s knife.
8-inch everything.
“The gold standard for the home cook.”

Good Housekeeping says it.
Consumer Reports tests it.
Roundups reinforce it.

And yes, the 8-inch chef’s knife is a classic for a reason.

But here’s what we see every single day in the shop:

Our customers almost always choose 7-inch knives.

Santoku.
Nakiri.
Bunka.
If not steak knives for nearly everything.

Why?

Because you have to like the knife. Because, that's what you got comfortable with. Because, it's what you know.

None of the authors. None of the lab testers. None of the researchers are going to be in your kitchen while you’re slicing onions on a Tuesday night.

Fit Beats “Best” Every Time

Knife reviews measure sharpness, edge retention, durability, balance.

All good things.

But what they can’t measure is:

How your hand wraps the handle
How your wrist naturally moves
How tall you are relative to your countertop
How you actually cook on a weeknight

Most kitchens in America are built around a standard 36-inch counter height. That’s a compromise for a standard, not a custom fit for you.

If you’re taller, that surface may sit lower relative to your elbow. Many taller cooks prefer blades with more belly (more curve) so they can rock naturally without hinging too far forward (at the waist).

If you’re shorter, counters can feel high(er). Many shorter cooks gravitate toward flatter profiles, Santoku, Nakiri, Bunka, because they support push cuts and straighter chopping without exaggerated rocking.

This isn’t a rulebook. It’s a pattern we see daily.

And it’s why 7-inch blades often win in real kitchens. They feel more controlled. Less tip-heavy. Less intimidating. More agile.

Chefs Don’t Buy Sets

A lot of marketing says: “Use what the chefs use.”

This is the foundation of chef sponsorships. Logo placements. Matching blocks.

Here’s what we’ve actually seen:

We have not met many chefs who buy full matching sets, even when they’re paid to sponsor one.

Chefs buy:

One knife for a specific task
Another knife when the old one wears out
A blade because it fits their grip
A tool that feels right during a 10-hour shift
Stuff that works

They do not buy knives so the handles all match.

They do not buy knives because the logo is consistent.

They do not buy knives because someone else told them they were good.

They buy for fit and task readiness.

That’s it.

Home Cooks Can Do the Same

If you want to grow your competence in the kitchen, you don’t need a block of matching knives.

You need tools that:

Fit your hand
Work with your motion
Work for your counter height and shoulder height
Make you excited to prep

If a 7-inch Santoku makes you feel nimble and confident, that’s your knife.

If a Nakiri makes you smile when a recipe says “slice one onion” — that’s your knife.

If a Bunka inspires you to cook more vegetables — that’s your knife.

And if steak knives are what you reach for because they feel natural? That’s honest too.

There is no performance gain in forcing yourself into a blade profile you don’t enjoy.

Sharp Still Matters

Whatever you choose, 7-inch, 8-inch, curved, flat, keep it sharp.

A dull knife forces your shoulder up.
A dull knife makes you press harder.
A dull knife steals the joy from prep.

Sharpness restores fluid motion. And fluid motion builds confidence.

Choose Inspiration Over Convention

Common knowledge says 8-inch chef’s knife. Our customers say 7-inch Santoku.

The truth?

You have to like the knife. No reviewer is coming over to help you dice tomatoes. No lab test will adjust your posture. No sponsored chef is standing at your cutting board.

Get tools that make you want to cook. Get tools that feel good in your hand. Get tools that make you excited when the recipe calls for onions.

Let’s cook.