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well i feel comfortable with 10 inc as well as 9,never have 8 :laugh:.yes i read a lot about VG-10 problem with chipping if it used for hard products, that it doesn't forgive mistakes,that was the reason i stay away from the very hard steel like vg-10 60-63hrc and so on,and stick around knifes...

yes i do.

Hi .I am finally find the chef knife that i like to get http://www.sabatier-shop.com/2460-200---8-generations-cooking-knife-10-in---200-range.html but the problem is the steel, it said : Stainless steel, loaded with nitrogen Cryogenic Tempering: hardness HRC 60 + / -1 I am afraid its will...