Sabatier chef de chef help

Hello folks,

In the process of replacing some old (70's) Henckels stainless with some new toys. 

Brief background; home cook, decent knife and sharpening skills (1k and 6k japanese water stones...also cheap 14" Chinese made steel).    I cook most every day and do so with great pleasure.  I had always envied Jaques Pepin's and Julia Child's knives--just the shape as I wasn't too sure what they use of these knives was all about--they look a little intimidating.  I did some research and wound up buying a TI 10" Nogent style chef's knife as well as the 6" slicer (also nogent TI).  In addition I also purchased a small petty for s#$%s and grins--a little longer than the paring knives and tend to go for the longer knife when available--within reason.  The 6" nogent reminds me of a hot Euro sportscar, light, quick and accurate.  The 10" has incredible feel, well balanced and quick off the board.  In addition, I will likely purchase a MAC bread knife and nogent 10" slicer.

I'm looking for something a little less delicate for fabricating chicken, hard root veggies, and chunks of red meat, etc...  I had considered a Deba, but figured the learning curve on sharpening and use may not be worth the time--that being said, I could still be talked into this.

Question becomes, if I go with the chef de chef, what would be the correct length?  I know that this knife is much heavier than my current knives and am thinking that a little smaller may be better?  I have plenty of board space, and large hands so that isn't an issue, only the handling of the knife.  They (TI) make an 7-3/4", 8-3/4" and 10" in the Canadian series.  Are there manufacturer options for a chef de chef?  K-Sab didn't seem to have any of these, but I only checked the outlet in the US for this?  Again, I could still be talked into a Jap knife if the right thing to do, but really like cooking with the Sab's.

Thanks,

Chinacats

Thank you Boar_D_Laze (love the moniker), this is very helpful.
 
I don't have a ton of money but think I may try the large Old Hickory as well as a cimeter at some point.  As to money, I did feel 200 to be expensive for a knife but after looking at some of the Japanese knives it almost seems trivial.

I really like the idea even more for the 12" K-Sab, I've been wanting to try one of their knives, but had decided on the TI because of the 'older' steel.  I bought the TI's in person and hadn't measured my boards before I went--I almost bought the 12" but wasn't positive it wouldn't be too large to be useful--it would have been fine.  As to the edges on the nogents, I believe you are understating the fact:>)  The chef's was almost dull, on the other hand the slicer actually wasn't that bad.  Sharpening skills are definitely getting better.

I would guess (hope) that the fit and finish is much better on the K-Sab's?    

Again, your answer has been extremely helpful considering the limited information you had to go on...I believe I will try the 12" K-Sab and let you know the results.  I feel like this is a knife I could (would) reach for way before the chef de chef.  That being said, I still have some curiosity in seeing what that knife is all about.

Cheers,
Chinacats