Over the last month or two, I've found myself gravitating to 200-220 gyuto's instead of my 270 workhorse. I've been doing the same prep (pro kitchen), still chopping lots of onions, peppers and cabbage every day. A couple of months ago some of you may recall I posted a "What knife should I buy?" intent on getting another long blade. I'm holding off for now. When I started cooking I was using a 210 and found it too small in both length and height, it didn't help that my technique was terrible. Since then I followed the bigger is better approach until I maxed out at my current 270. Recently I had to use a Nakiri for almost all tasks for a day or 2 and found myself quite content with the chopping performance and enjoying the increased manoeuvrability of the short blade. Perhaps it is the long flat profile and increased heel height of the longer gyutos that I enjoy, both byproducts of the longer blade as opposed to simply the blade length itself. I am a 100% push chopper. I always thought that as a big guy with oversize hands larger (longer) blades would be a natural fit, however as with everything in life, the answer seems to be more complicated than it appears. I do appreciate that there is no one knife for everything and that for some work bigger is better, I just never thought I'd be comfortable ploughing through cabbage with a 210. What has your knife journey looked like in terms of length and height? Did you start smaller and work your way up or have you come out the other side appreciating smaller blades? Next up for me, I think I'm going to look for a 220 gyuto with a 58-60 heel height and a very, very flat profile. Essentially a Nakiri with a point attached.