Bests & Worsts Reviews from Amazon

The knife length is determined by the size of the cutting board, and it is rare to see anything larger than 18 X 24 inch boards in a home kitchen, which is perfect for an 8 inch knife. In commercial kitchens, we tend to use 24 X 36 inch laminated maple cutting boards 2 inches thick, and these work well with a 10 inch knife. A professional entre-metier can chop about a ton of vegetables per hour with a 10 inch knife, but home cooks are more likely looking at a about a pound per minute, thus the 8 inch knife. I have tried almost every knife ever invented for over 30 years now, and I have never found anything even close to Victorinox for balance, edge, and value, even in knives that cost 10 times as much, that are often good only for squashing tomatoes. Plus, knives are always kept razor sharp (always buy a coarse/fine carborundum oil stone and sharpening steel), and attempting to wield a 10 inch or larger knife can be extremely dangerous for those that have not been professionally trained (they are also dangerous to those that have been professionally trained, and I have a few scars to prove that). Best Regards.