Just looking for some input into which is a better all round, do it all knife. The 240 to me looks huge but I see people on this forum tend to list it as the standard go to chefs knife. My current go to knife is a 7" santoku which works great for me.
Is the 240 worth it if I want one good everyday chefs knife or should I go with the 210? what would I use the extra length for? cutting pumpkins/watermellon (I never really cut these kind of things anyways)
Knife - Newb