Every morning I dice up some onion and a chili to go with my eggs in the morning. Some nights I come home and cut up some left over meat, an onion and cilantro and make some tacos. The point is, for some very small jobs I like to break out a small cutting board and use smaller knives. I have a 270 mm gyuto and a 10" chef's knife which are too large. I've tried various slicers and pettys which feel too small. I have a 6" Sabatier chef's knife which is almost the right knife.
Hmm, now that I've discovered a perfectly legitimate reason for a new knife, I'm wondering about something in the 7" range. There is the Sabatier 7" Nogent and then Masamoto makes a 180 mm gyuto. I have a Sabatier 6' nogent/slicer which I really enjoy but I recently bumped it down to a whim knife by buying a Konosuke 150mm petty (damn you BDL). On the other hand, my 270 mm gyuto is a Masamoto HC (damn you BDL).
I guess what I'm trying to say is, I like both brands of knives and am fairly limited by my size request. I like the Nogent because it's French, sharpens well and is historically cool. The Masamoto I like, well, it's just a bitchin knife. Given the choice of the two, I think I would go for the Masamoto. Are there any other brands out there that one of you may recommend ?