What knife would you like to see next from CPK?

what kind of blade length do you guys and gals like for a knife destined for kitchen duties?
 
Personally, I like my 270mm Gyuto. Between 240mm and 270mm is good.

I do use a couple of smaller knives as well, but aside from paring knives, there are more things I can do easily with the 270mm vs something with a 180mm blade, and there really aren't any things that I find harder to do with the 270mm than a 180mm to 210mm.

The only caveat is that you need a bigger cutting board with longer blades.
 
I like a 9 inch blade on my chef's knife ideally, though 7-8 can be fine. I would love to see what CPK could make for a paring knife.
 
I use a 5-7" for most of my cooking :)
 
Lorien said:
that's all I need for inspiration. Now that I'm done drawing up something new and moving on to modeling, it's time to get back to the cutting board with a kitchen knife pattern
Click to expand...

I'd love a CPK kitchen knife with a kiritsuke or similar profile.
 
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