I've had a number of conversations about what a "line knife" ought to be and I know there is a line knife thread somewhere but I'm sitting here fooling around with a modified DTITK gyuto that is 230-ish mm along the edge and I'm thinking this thing is puny. For a line knife, I'd make it a little less tall from heel to spine and that's about it. My favorite knife for small stuff is a somewhat substantial 220 mm suji/petty. I wouldn't want anything shorter or smaller unless I was coring strawberries or something and looking at them here, I dont' see one as taking all that much more space than the other, really. I always see people talking about 180 and 210 size. What are you cutting that makes this the perfect size?