I'm wondering what the real advantage of a 300 over a 270 would be in a home setting. My 240 gyutos provide all the length I need. I know a longer blade allows for a less disturbed/cleaner slice, but so does being careful and knowing where your edge is. Maybe portioning steaks and trimming out roasts with a utility and a short scimitar taught me to be patient and precise.
Is there anywhere that a 300 will really be better than a 270?