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Hi All!
I am looking for a new knife, and am a big fan of Sabatier knives that my mother in law has. We have a couple 8" chef knives at home (nicer ones), but I'd like a sabatier. However, I really don't know which size to get. My feeling is that 8" might be redundant, but I'm not at all opposed to it if its just a classic. What are the advantages of having a slightly larger knife (9 or 10", for example) over 8. Are they easier to handle, is it a weight thing, quantity of things you can cut? I'd love any insight as to what the advantages are of different sizes. Thanks so much!
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- 3 years ago
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