wiki- Hawatari

Definition: The measurement of the knife’s cutting edge, typically from heel to tip. For knives with a bolster, it is measured from the bolster to the tip.
Details: The method of measurement varies by knife type. Deba and double-edged household knives are measured by the full cutting edge, while sashimi knives (yanagiba) are measured from the bolster to the tip. Blade length directly affects cutting efficiency, control, and suitability for different tasks.
Comparison: Household knives usually range from 150 mm to 210 mm. Petty knives are about 150 mm, santoku about 170 mm, and larger gyuto around 210 mm. Yanagiba knives, however, are significantly longer: 240 mm for home use, 270 mm for intermediate skill or smaller kitchens, and 300 mm for professional chefs.
Practical Use: Choosing the correct blade length depends on kitchen size, cutting board dimensions, and typical ingredients. Shorter blades are nimble for precise work, while longer blades provide cleaner cuts for large fish or meat. Matching blade length to the user’s environment ensures optimal performance and comfort.

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