The counter space at home is rather limited, consequently, our cutting board is also on the smallish side. I’ve tended to use kitchen knives that are about six inches. When I started helping in Chef’s kitchen, the six inch knife was too small. It was suggested I pick up a chef’s knife, minimum eight inches. I picked-up one French chef’s knife and one santoku.
I’m more used to to the santoku knife but the French knife is more useful at the kitchen since I seem to do more chopping at the kitchen.