I currently have some off brand 8" chef knife i got as part of a set for a present that I would like ot replace. I am lookking for atleast a 10" if not maybe even a 12" knife. I would mostly use this knife for slicing veggies (onion, potatos, carrot, etc), cubing meat (for stew etc), and slicing roast/carving chicken or turkey. I've gone back and forth between western knives, or japanese knives, and cant quit make up my mind. I dont want to have to worry about finding chips in my blade, but I also dont want to have to sharpen the thing every day. I think I prefer a heavier knife as opposed to a really thin light knife, other than that I am lost. So far ive been looking at wusthoff classic ikon 10", Miyabi 600s 10", Masahiro mv-h 10", Tojiro dp 10", tojiro dp damascus 10.75", hattori hd 240mm (9.5"), wusthoff petec 12' heavy, and wusthoff classic wide 10". I am leaning towards the miyabi, but tha masahiro caught my attention, aswell as the Hattori, but I am not sure if a 10" will be long enough. I am planning on going to a store tomorrow to get a feel for the right lenght. I appreciate any input people have to offer.