And from the opposite side of things...
I've got a 210. Home cook, cooking for 2. I'm actually looking at getting something a little shorter. Maybe it's my stumpy arms, maybe I need a good pair of bifocals, but it's a little long to be comfortable for tip work. I'm only slicing one big onion at a time, only a couple of potatoes. My counter space is negligible--I just don't have room for a big knife. The 210 doesn't get used as often as my other knives, and it's probably my favorite for holding an edge. I'm hoping to get a 180 soon to see how that works out.
How do you like the 8" shun? Does it feel perfect for you, or do you find yourself wishing you had a little more knife?