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Western chef knives have two common blade shapes, French and German.
The German style knife is deeper and more continuous along the entire blade; the French style edge is straighter at the end and then bends upward to the tip.A Japanese gyuto (牛刀ぎゅうとう), gyūtō), which literally means “beef knife”, is the Japanese version of French (or Western) chef’s knife.
It should inspire confidence, not instill fear.
Bottom line: choose the style that suits you.Balance: “Perfect balance” is in the hands of the beholder.
If it feels uncomfortable to press on the back of the handle or the blade, then it may not be for you.
A 6-inch chef’s knife can provide an element of agility, like a paring knife, but it’s not enough when dealing with a lot of work or cutting large pieces (such as watermelon).How to hold a chef’s knifePlease pay attention to the non-knife and the way of holding the knife in the photo.For non-swordsmen:Curl your fingers underneath to protect your fingertips.The thumb and little finger are behind the other fingers.The side of the blade (but not the edge) rests on the middle knuckle of the non-scalpel hand.