>>what on earth kind of mountain of food needs to be cut so fast in a home surrounding?
amen to that.
another big "issue" / consideration for the home scene is "And How Big is Your Cutting Board? (slash surface)"
using a 10" / 25 cm long knife on a 8x10" cutting board doesn't work out so well.
long knife = "some space required" and quite frequently the home cook has not invested in a mega work surface.
good ones "of size" are not inexpensive, but considering with care it's a one-time expense, they are well worth it.
presuming one has space is keep/store . . .
my "main board" is 16x20" - and at times it is too small....I have to "scoop off" the "done" stuff into a bowl to make room for more "stuff yet to be done"